If you would like to cook your squash in a fire pit, heat a wood/charcoal fire until the embers are hot with a low flame. Place the squash in the hot embers, then use a shovel to bury the squash in the embers. Cook the squash, rotating every 20 minutes, until it is fork tender, about an hour. Remove the squash from the fire pit, wipe off any smoking embers, and cut the squash in half. Remove the seeds and scoop out the cooked flesh. Mash the squash with the butter and season with salt and pepper.

If you would like to cook the squash in the oven, preheat the oven to 350°. Peel the squash, cut in half, and remove the seeds. Cut the squash into large chunks and season with salt and pepper. Roast the squash until fork tender, 35–40 minutes. Mash the squash with the butter and season with salt and pepper.