Choose smooth, hard-shelled winter squash, such as Hubbard; cut in three-inch pieces, removing seeds and pith. Place shell side down in shallow pans; cover, and bake two hours, or until soft. Remove to platters or small individual dishes, and eat from shell, seasoning it with salt, pepper, and butter as it is eaten. From twenty to twenty-five pounds squash will be required to serve in shell; thirty or more pounds if removed from shell.