Cut the squash in half lengthwise, trimming off the stem.
Use a spoon to scrape out seeds and guts.
Prick the flesh of the squash with a fork, brush or spray lightly with oil and place flesh-down on a cookie sheet. (Lining the cookie sheet with foil makes for easier clean-up.)
Roast for 45 minutes to an hour or until squash is fork-tender when pierced.
Allow to cool, and peel off the skin.
Chop, cube, mash, or puree.
Portion into freezer bags or containers and freeze.
