Ron has a good point, for those with trouble splitting them. Wrap them whole, open er up afterwards when it's soft.
Buddy of mine, old guy, did a lot of cooking on his wood stove, sucked down a lot of beers there and ate many good meals off that wood stove. That's basically how he cooked butternut squash and hubbard. Wrapped them in heavy aluminum foil and rolled them around on it all day, same with giant potatoes he would get from his sister's farmers market, called them chef specials they were the size of small footballs, wrapped them in heavy foil and rolled them periodically.
He'd put a big lidded roasting pan on the stove, shoulder of venison surrounded by taters carrots onions topped with a halved head of cabbage, cooked all day. Many pots of ham or bacon and white beans. He even smoked whole wild turkeys INSIDE of that stove suspended over the coals with a coat hanger, come out delicious!
Always said he should write a woodstove cookbook.
Buddy of mine, old guy, did a lot of cooking on his wood stove, sucked down a lot of beers there and ate many good meals off that wood stove. That's basically how he cooked butternut squash and hubbard. Wrapped them in heavy aluminum foil and rolled them around on it all day, same with giant potatoes he would get from his sister's farmers market, called them chef specials they were the size of small footballs, wrapped them in heavy foil and rolled them periodically.
He'd put a big lidded roasting pan on the stove, shoulder of venison surrounded by taters carrots onions topped with a halved head of cabbage, cooked all day. Many pots of ham or bacon and white beans. He even smoked whole wild turkeys INSIDE of that stove suspended over the coals with a coat hanger, come out delicious!
Always said he should write a woodstove cookbook.