What preparation tip makes processing a large Hubbard squash easier by facilitating skin removal after cooking?

Scoring the raw squash before roasting it whole

Processing a large Hubbard squash, especially removing the nutrient-dense flesh from the rind, can be time-consuming. A specific preparatory technique is recommended to simplify this task significantly. Instead of waiting until the squash is cooked to attempt peeling, one should score the raw squash exterior before the cooking process begins, such as roasting it whole. This action creates intentional weak points in the thick skin and underlying structure. When the squash is subsequently cooked, these scored lines allow the heat to penetrate more effectively, making the separation of the flesh from the rind considerably easier post-cooking, thereby saving substantial kitchen time and effort.