Preheat oven to 400F.
Peel squash if desired. Halve squash and scoop out and discard seeds and strings. Cut into 1-inch wedges. Brush a roasting pan lightly with some butter. In a medium bowl toss the squash with the remaining butter and season with salt. Spread out on the pan and roast for about 30 minutes. Turn the wedges over with a pancake spatula and continue to roast until tender and browned, about 30 minutes more. Transfer the squash to an oven proof serving dish, season with salt and pepper to taste and sprinkle with the cheese, while hot to melt the cheese. Serve!
