Preheat oven to 400°F (200°C)
Cut squash in half lengthwise
Remove seeds and stringy pulp
Place cut-side down on a baking sheet
Roast 25–45 minutes (until tender; time varies by type and size)
Flip if desired and roast 5–10 more minutes for browning
Season with salt, pepper, and olive oil; add herbs or spices as desired
For microwave cooking: pierce squash, microwave 5–10 minutes, then test for tenderness and continue in 1–3 minute intervals
For stovetop: cube squash, add to a covered pan with a splash of water or broth, simmer 8–15 minutes until tender
For steaming: cut squash into chunks, steam 8–15 minutes until tender
For sautéing: cube or slice squash, sauté in oil 8–12 minutes, stirring often, until browned and tender
For grilling: halve, seed, oil, and grill cut-side down 5–10 minutes, then flip and grill 3–8 minutes until tender