To cook red kuri squash, cut the squash in half, remove the seeds, and cut the halves into 1-inch-thick slices. Cut the slices into 2-inch pieces, and cook the squash over medium-high heat with 2 to 3 tablespoons of olive oil. After several minutes, add 1 clove of garlic and 1/4-inch water to the bottom of the pan. Cook for 10 minutes, or until the squash is fork-tender, and add salt to taste.
To roast red kuri squash, cut the squash in half, remove the seeds, and place the halves in a baking dish. Divide 1 stick unsalted butter and 1/4 cup brown turbinado sugar evenly, and place the sugar and butter inside the hollowed out center of the squash halves. Pour 1 cup water in the bottom of the baking dish, and cook the squash for 30 to 40 minutes at 350 degrees Fahrenheit, adding more water to the dish during cooking if necessary.
Another option is to cut the squash in half, remove the seeds, and spread a small amount of butter or coconut oil on the inside of the squash. Sprinkle sea salt on the squash, and roast it with the cut side down for 45 to 50 minutes at 375 degrees Fahrenheit.