This recipe is pretty flexible, but here are the bones.

Preheat the oven to 350 degrees F with the rack in the middle. Prepare a large glass baking dish.

Wash the outside of the squash and check for strange spots. Carefully halve the squash in question by taking a thin slice off the top and bottom (or by flattening one side), to make for safer cutting. Then use a vegetable cleaver and a rubber mallet in tandem to tap your way through the squash, bifurcating it from top to bottom to reveal the inner seed cavity. Scoop this clean of seeds and stringies with a grapefruit spoon. Check any strange spots from the inside as needed.

Place the halved squash in the baking dish. Cut the butter (amount is estimated) into small pats and dot the inner flesh of the squash, both in the bowl of the squash and up the sides. Sprinkle on brown sugar (amount is estimated). Sprinkle on some salt.

Roast for about 1 hour, checking at 45 minutes or when you begin to smell overcarmelized squash bottom.