Roasting winter squash

This is how I roasted my winter squash for my latest batch of autumnal winter squash soup. First I cut it in half and scooped the seeds out. Then I cut it into segments like this:

I didn't peel the skin off them first because with winter squash sweet dumpling the skin is so tough it's hard enough to cut them, peeling them raw is practically impossible.

I then poured olive oil on them and squooshed them around in it to make sure they were thoroughly coated before baking them for 45 minutes in a 190° oven. They came out all squishy and delicious. It's possible I could have got away with a slightly shorter bake time.