Easiest Way to Peel Butternut Squash

I don't know about you but when I go to make a butternut squash dish, a sigh of pain comes out of me thinking of taking a peeler or knife to the squash. Okay, it's not exactly painful but the satisfaction level is low. My "easy" way to peel your squash really would depend on what you are making but let me say this: if you are just going to boil down a bunch of cubed squash - you loose a lot of flavor in the boiling process as well as valuable things within the vegetable. My method allows you to use nearly the whole vegetable and boosts the flavor.
How? Roasting.

Preheat your oven to 400.
Cut the top off the washed squash, then cut in half lengthwise. Take out the seeds but don't just discard. Clean them of the strings surrounding them and then toss with a little olive oil and salt. Using a 9x13 glass baking dish place the seeds on one side. Then using a little more olive oil and salt (which you can place directly inside the cavity of the squash) place the squash "face down" (cavity side down) into the glass pan.

Bake for one hour. Your squash will be plenty soft and you will have some nice crunchy seeds for snacking! If the seeds start to look too brown after 45 min, pull them out early.
After taking the squash out of the oven, allow it to cool for up to ten minutes. After this you can just peel back the skin.

If you are doing to puree this squash or mash it go right ahead. The color and texture is gorgeous.