With
the prongs of a fork, prick the bottom of the dough several times and place in the freezer for 30 minutes to chill.
Place squash flesh side down on sheet tray and roast for 30 - 40 minutes until
the prongs of a fork easily pierce the flesh.
Using
the prongs of a fork, prick bottom of dough.
With a sharp knife, cut around each «mound», then create decorative edges with your fingertips or by pressing all the way around with
the prongs of a fork.
Place squash flesh side down on sheet tray and roast for 30 - 40 minutes until
the prongs of a fork easily pierce the flesh.