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Prepare the oven and pan: Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
Cut squash: Cut off the stem end of the squash. Cut the squash in half.
Remove seeds: Scoop the seeds and pulp out of squash center. Rub the squash generously with olive oil. Flip the squash cut-side down onto the baking sheet.
Roast squash: Roast at 400°F for about 50 minutes, or until the skin darkens and begins to blister and the flesh is pliable.
Cool, and use: Remove squash from the oven, and use tongs to flip squash over. This allows the steam to escape and flesh to cool. Once cooled, the squash easily separates from the skin and is ready for any recipe.