You can put a whole squash in a moderate oven to cook, then cut it open afterwards. I've done it a few times when I want squash for something and have the oven on anyway. Obviously that would be a challenge with a monster sized Crown Prince
I saw Jamie Oliver do it with a shop bought butternut and thought hmmmmm, but it works
The very outer skin detaches from the rest, goes hard and peels off easily. The seeds are a bit messier to get out than if raw, but not that bad. You can roast to the softness you want depending on whether you want to chunk it up, scoop it for soup or whatever.
Even if I have cut a squash up, I tend to roast it with the skin on, rather than faff about peeling. You lose a lot less doing it this way as well - fingers as well as squash