It wasn't as difficult as I thought - peeling off the outer layer with a good tool - same set of plastic vegetable peelers I got from William Sonoma 10 years ago. Still working perfectly! When roasted long enough, these cubes taste as sweet as sweet potatoes!
From The Heart of the Plate:
Can prepare this and serve as an appetizer drizzled with vinaigrette
Choose one that is mostly neck, as the round base is where the seeds are. Remove the skin so the flesh will be tender. Mine was fine with being able to see the 'veins' on the softer part of the inside skin.
Then remove the seeds and cut the squash into approximately 3/4" cubes. Line a baking sheet with foil, oil the foil, and place the cubes on the the sheet and roast on the center rack of a preheated 375 degree oven for 20-30 minutes, maybe longer. At first it will looked steamed, then chewy crisp. Check on it every 10 minutes to make sure parts aren't sticking to the foil. Freezes well.
DELICATA - can cut into rings with the skin on, snip out the seeds and roast on an oiled baking sheet in center of 375 degree oven, for 10-20 minutes until fork-tender and undersides are golden brown. Can eat peel; serve with roasted side up.
SPAGHETTI SQUASH - don't need to peel. Bake whole on a foil-lined sheet in 375 degree oven until easily pierced with a fork. A 4-pound squash usually needs a full hour. After removing from the oven, carefully cut a few slits to let the steam escape, then rest until comfortable temperature. Cut in half, then scoop the cooked flesh; OK to include the seeds or not.
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