Buy a sweet dumpling squash. It looks like this:
Wash it. (You'll be eating the skin.)
Put it - whole - into a 320ºF oven, on a cookie sheet.
Turn it periodically, every 20 minutes or so - on its side, upside-down, however it will stand. As it softens, poke it with something sharp to let steam escape.
Cook it for an hour to an hour-and-a-half, more or less depending on its size and density. When it gives very easily to pressure and has a slight golden tinge, it's done.
Cool. About an hour. Slice.
Try it. It tastes like a very sweet yam or sweet potato. You can even eat the skin; it's sweeter still.
Watch for seeds.
You won't be disappointed. It's easy to see how this squash got its name. It's probably good, while still warm, with melted butter and maple syrup. I haven't made it that far yet.