Preheat oven to 375°F.

Slice squash in half from tip to end. Use a heavy duty knife because the squash is hard and difficult to cut. Use a spoon to scoop out the seeds and pulp in the center.

Place the squash cut side up in a baking dish. Add a little water to the dish to keep the squash from drying out during baking.

Bake until tender, about 45 minutes. Cool to room temperature.

Increase oven temperature to 425°F. Line a baking sheet with parchment paper.

Scoop out the squash flesh and discard skins. Mash flesh. Measure 3/4 cup and save the remaining for a separate use (or eat it because it's really good all by itself).

Whisk together the 3/4 cup squash, butter, and buttermilk in a small bowl.

Place flour in a medium bowl. Pour in squash mixture. Stir until just combined.

Drop dough into 10 equal portions (about 3 tablespoonsful each) at least 1 inch apart onto baking sheet.

Bake until lightly browned, about 12 minutes.

Transfer biscuits to a wire rack and cool slightly before serving.