Instructions

1. Place a towel underneath the squash while you cut it to prevent slipping. Cut the stem end off the squash. Use your heaviest, sharpest chef's knife for this task. If your knife gets stuck, gently tap the handle with the rubber mallet or meat tenderizer to help guide it through the skin and flesh of the squash.

2. Cut the squash in half. Start at the cut stem end and slice through the center of the squash, bisecting it. Again, if the knife gets stuck, use the rubber mallet or meat tenderizer to move it through the flesh and tough skin.

3. Scoop out the seeds and fibers from the central cavity with a large spoon. Save the seeds for roasting or discard them.

4. Rub olive oil or other cooking oil on the cut surfaces of the squash. Place the squash cut-sides down on the baking tray.

5. Roast at 400 degrees Fahrenheit for about 20 to 30 minutes, until the edges of the squash have started to turn brown and the shell has softened. The flesh should be soft and fragrant. Test doneness with a fork.

6. Scoop the cooked flesh from the squash shell with a large spoon. Discard the shell. Use the flesh for a squash puree or mash, in soup or as a pie filling.