I've googled away and half the recipes say to prick the skin of the butternut squash before roasting whole and half say definitely don't as it will allow moisture to escape...just wondering what has worked best for you?
I've roasted them whole without pricking when making JO's rotolo (amazing). Haven't had any explode and easy to bung in the oven while cooking other stuff. Very easy to peel and scoop out the seeds once cooked. Also keeps in the fridge till needed.
I only ever roast bns whole in the oven, I can't be arsed with the faff of peeling and cutting it up. I have never done anything other that bung it in the oven! Never had any problem with it exploding or anything. Slice in half and scoop out the flesh. Easy peasy