We use this recipe for most of our hard-shelled squash, like Butternut and Acorn. One of the tricks to this kind of squash cutting it. So I keep a rubber mallet in one of the kitchen drawers.
That’s right, a rubber mallet. Instead of sawing your way through a hard squash with a serrated knife, use a big, sharp chef’s knife and whack the back of it a few times with a rubber mallet. I doesn’t hurt the knife, but it gets through the squash in a jiffy.
In the photo is one Butterstick squash quartered. I cut it in half, and then split each half.
Heat the oven to 375 degrees, and prepare a roasting pan with cooking spray.
Spread olive oil over the surface of the squash, and sprinkle with garlic salt and pepper. Roast for 30 to 40 minutes, depending on the size of the squash. You’ll know when it’s done by poking it with the tip of a knife. Scoop the insides out onto the plates to serve.