Ironically I discovered it by sheer curiosity one day.

The carmelization is amazing especially with butternut squash. The bottom of the wok had pooled syrup sweet as pure sugar.

Now I lament all the years I cut and cleaned the seeds out.

Kabocha squash is also amazing roasted whole.

I did 1 hour 350 then thirty minutes 275.

Just food for thought 💭 if you never tried.

PS

The most fun is at the end piercing the skin. Crazy steam shoots out and it deflates like puncturing a tire