How to roast a squash even if you're oven-phobic
After making that crucial decision, it was as easy as could be. I preheated the oven to 400 degrees. Then, I cut the two squashes in half lengthwise. I used a fork to remove the seeds and stringy stuff in the center. I put some foil on a pan and placed my squash face up. Then, I rubbed on some olive oil and sprinkled on some salt. I threw them in the oven for 40 minutes (with the convection on). Easy as could be. They came out perfectly, complete with some caramelization on their face up flesh and now I have something very fall and tasty to eat with cottage cheese this week.