Halved Squash

• You may leave your squash in large pieces with the skin on, serving each dinner guest one half of the squash to enjoy. In this case, cut the squash in half lengthwise and remove all seeds. Place the squash halves cut-side down in a microwave-safe baking dish or large bowl. Add 1/4 cup of water per squash to the dish.

Cubed Squash

• If you're cooking for small children, serve small squash cubes instead of entire halves. Cut the squash in half lengthwise and remove all seeds. Remove the skin from the squash with a vegetable peeler, then dice it into cubes. Place the cubes in a microwave-safe dish.

Microwave

• For both halved and cubed squash, microwave it until it's soft enough to easily pierce with a paring knife, about six to eight minutes. Halved squash may take a little longer than cubes. Check the squash every two to three minutes for doneness and to prevent overcooking.

Bake

• While the squash cooks in the microwave, preheat the oven to 400 degrees Fahrenheit. Once the squash is soft, remove it from the microwave-safe dish and place it on a rimmed baking sheet. Coat the cut or halved squash with olive oil or melted butter, and season with salt and pepper. At this stage, you may season the squash to your liking with chili powder, garlic powder, cinnamon or other spices you enjoy. Roast the squash for about 15 minutes or until it is nicely browned on the surface. To get your squash extra caramelized, place it in the broiler for an additional two to three minutes before serving.