When preparing baked squash, first clean it of any stems, cut it in half and remove the innards. Make several sets of holes in the flesh with a fork before greasing the squash with olive oil on all sides. Bake at 400 degrees for approximately 40 to 50 minutes.
The above preparation works well for savory flavors and butternut or delicata squashes. For a sweeter preparation, prepare the squash similarly by cleaning it, cutting it in half and removing the seeds. Instead of oil, brush the squash with melted butter and either sprinkle it with brown sugar or drizzle with maple syrup. Bake the squash cut-side down for approximately one hour, then check for tenderness.
To bake or roast cubed squash, peel a pumpkin, turban, butternut, speckled pup or kabocha variety, using a knife on a stabilized cutting board to remove difficult parts. Next, cut the squash into one-inch rounds, remove the seeds and cube it down into equal-sized pieces. Toss the squash with olive oil, season it and bake on a cookie sheet at 400 degrees for about 20 to 25 minutes.
Any of these preparations can include different seasonings, herbs or spices. Additionally, you can easily mash tender baked or roasted squash for table service.