Twice-Roasted Squash With Vanilla, Maple, and Chile

The undisputed worst part of roasting squash is laboriously hacking apart a rock-hard gourd. Skip that entire process by roasting a kabocha squash whole, then tearing the cooked flesh into pieces to roast again under a fragrant and slightly spicy glaze. The result is tender squash with a sticky-sweet sheen in boats of crispy skin. If you want to work ahead, roast the whole squash a day before you need it and store it in your refrigerator; before serving, simply tear the squash, drizzle it with glaze, and pop it back into the oven for the final roast.