So now I've pre-baked for up to 35 minutes and the peel is still like stone!

I do mine in the microwave but even that takes 20-30 min. depending on size. I don't think 300 degrees is nearly hot enough for only 35 mins. and the bigger the squash the longer it takes. Even small Acorn squash get baked for an hour or so at 400 degrees.

But there sure is no need to get blisters. When soft enough it begins to cave in - at least mine do. You can just rap it hard with a big spoon to see if the rind begins to give in. Then let it cool before cutting.

Dave

I cook winter squash completely before trying to peel them.

I would wash the squash well and then place in the oven in a large baking pan with water and cook at 300 degrees for 4 hours, or until the squash is entirely cooked. I think the taste is better with squash cooked intact. I let the water evaporate from the pan and caramelize the skin to add extra flavor. Attacking large raw squash with knives is to dangerous and time consuming.

Thanks, everyone. I did freeze 1 squash - but when we ate it, it disagreed with our stomachs. So the rest went to the chickens!

I hope you do not abandon squash. Buttercup is a great tasting variety that is easy to bake intact.

Oh we love squash. But I don't the Hubbard is for us!