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Preheat the oven to 400°F.
Wash and dry the squash. With a large heavy knife cut off the stem about ½ inch down from the base. If the squash are small halve lengthwise. Is the squash are large cut into 4 quarters. With a tablespoon scrap the seeds and pulp from the cavity of the squash. Lightly brush the cut surfaces of the squash with olive oil. Sprinkle with salt and pepper. Place cut side down in a heavy rimmed sheet pan or other baking pan. Roast 30 to 45 minutes or until the skin appears crinkled and a skewer or knife point easily pierces the flesh.
Meanwhile sliver or cut thick curls from the wedge of cheese. If serving the squash immediately remove from the oven and using a spatula turn the squash cut side up and cover the surface with the pieces of cheese. Return to the oven and roast just until the cheese melts, about 10 minutes.
If roasting the squash ahead reheat it under the broiler and then add the cheese and broil until melted. Alternately place the cheese on the cold squash and reheat it in the microwave for about 3 minutes or until the squash is heated through and the cheese melted.
Makes 4 servings
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