Luckily, I had a butternut squash, so I consulted Bittman and got that bad boy cooking. I stabbed it with a fork a few times and stuck it in a cake pan whole with a half-inch of water and covered it in tinfoil.
I just let that sucker bake for an hour or so -- I actually forgot about it until I started to smell squash around the 45 minute mark. By the time the egg timer went of, the squash was super soft and I could cut it with a butter knife.
I scraped out the seeds and guts and scrapped those, and kept the good stuff. I typically take my squash with brown sugar, butter and salt (three things I definitely don't get enough of in my diet). It took probably 5 minutes of actual effort, and tasted unbelievably good; it was the perfect late-night snack to get me through the rest of my Sunday night homework smack-down.