I purchased a 10-lb or so blue hubbard squash a week ago. It's the stuff that's actually in most cans labelled "pumpkin", and is delicious. Turns out it also has a very hard rind, once it gets that big.
So, I took it out to the back deck, put it on a cutting board, wiped off the blade of a small axe and went for it. Cut in half, it just barely fit on the largest baking sheet we had, so I cooked each half at 350 for an hour or so, until the flesh was tender and easy to scoop out.
This evening, we had squash quesidillas -- corn tortillas, a layer of mashed squash, some roasted poblano strips, a little jack cheese, fry in a barely oiled pan until crispy. They're a special request form our kid, and are delicious.