Wash the squash under cool running water
Trim off the stem and blossom ends
Pat dry with a clean towel
Peel only if the skin is tough or damaged
Slice, dice, or halve depending on the recipe
Scoop out large seeds if the squash is overripe
Remove any bruised or soft spots
Cut into even pieces for uniform cooking
Use immediately or store covered in the refrigerator until ready to cook