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Winter squash such as butternut, acorn, Hubbard and pumpkin are distinguished from summer squash by their hard seeds and tough shells. Cut a 2-to-3-pound winter squash in half; scoop out the seeds.
Roast, cut-side down, on an oiled baking pan in a 400-degree oven for about 40 minutes to an hour, depending on size. Peel if desired.
