tag:blogger.com,1999:blog-17422713.post1920376955036214463..comments2011-11-16T14:14:37.762-05:00Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-17422713.post-22293005033867020932011-11-16T14:14:37.762-05:002011-11-16T14:14:37.762-05:00Hi Otterpond,<br /><br />I do exactly what you describe when roasting squash for soup, but I use higher temperature (425F) to get more browning. The reason for slicing squash when roasting it as a side dish is to expose more surface area to browning. <br /><br />Cheers,<br />-HelenHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-67933287134017681942011-11-14T19:46:39.181-05:002011-11-14T19:46:39.181-05:00Ha! We just roasted a HUGE butternut squash at dinner tonight, and cutting it was such a mess. I wish I had seen this earlier today!Rebekka Sealehttp://www.blogger.com/profile/11136635569938104106noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-50067477284830002052011-11-14T17:00:41.352-05:002011-11-14T17:00:41.352-05:00I have always done the chop whole thing in half, grease it up, flesh side down and roast for an hour at 325 approach. Taking the skin off afterward is a piece of cake. The flavor is really released from the roasting.Otterpondhttp://www.blogger.com/profile/14247641722142634342noreply@blogger.com