<p>I cook squash by cutting it in half and putting it cut-side-down in a roasting pan (silpat). I add water to about 1/2" deep. No peeling, no nothing. I roast at somewhere around 350 to 400 (depending on what else I’m cooking at the same time) until it is easy to stick a knife in it (usually around 30 to 60 min). Then I scoop it out of the shell (with a spoon) and toss the shell on the compost pile.</p>
<p>(And I cook the chicken until it’s done. Timing is so dependent on how thick it is, whether it’s been brined, etc. If necessary, I just cut into it to check. But I saw on a cooking show that you can tell how done it is by poking, so now I’m trying poking before I slice.)</p>