F. Rinse your squash of choice and slice in half. Sometimes the rind can be thick, so be careful when slicing. Scoop out the seeds and place the squash, cut side down, on a rimmed baking sheet, roasting pan or jelly roll pan. Add enough water to reach about half an inch up the pan and carefully place in the oven. (See why you need the rims?) Alternatively, if you like a little more caramelization on your squash, skip the water (and the rims) and place your squash face up on the baking sheet. Cooking time will depend on the size and variety of squash. Check periodically to make sure that there is still water in the pan. If not, add more. The water will add moisture to the squash and protect it from burning as it bakes. To test for doneness, poke the skin of the squash with a fork or knife. If it pierces easily and the underlying flesh of the squash yields to the fork, it is ready!
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