Roast
Heat oven to 400°F (200°C). Cut squash in half, scoop out seeds, toss with oil, salt, pepper, and optional spices if
desired. Roast cut-side down or cubed on a baking sheet for 30-45 minutes until tender and caramelized, flipping halfway for even browning.
Stuffed (good for Acorn)
Heat oven to 400°F (200°C). Roast, cut side up as an edible cooking vessel (slice off a bit of bottom to make halves
stand up on a baking dish): Rub inside cavities with olive oil, then add salt and pepper. Add about ½ cup total of frozen or canned corn and drained canned beans and seasonings of your choice. Top with grated cheddar or Parmesan; roast for ~40 minutes, or until flesh can be easily pierced with a fork.
Steam
Halve or quarter squash and remove seeds. Place in a steamer basket over an inch of boiling water in a pot, cover,and steam for 10-20 minutes until fork-tender. When cool enough to handle, scrape flesh from peel.
Stew
Sauté aromatics (onion, garlic, celery, peppers, salt, pepper, in olive oil), then add peeled and cubed squash along
with liquids (broth, tomatoes, water) and flavorings (ginger, cumin, cinnamon, mustard seed). Bring to a boil, then
simmer, covered for 20-45 minutes until the squash is tender. Add beans, lentils, or coconut milk as desired.