Winter squash, such as butternut or acorn, can be boiled in 15 to 20 minutes or microwaved in 10 minutes. It can also be roasted in 15 to 25 minutes. Summer squash, such as zucchini, can be sauteed in under five minutes.
Serve summer squash, the fastest to cook, with almonds and cheese or with garlic and fresh herbs. Boiled winter squash is useful in softer dishes, such as risotto or soup. Soft boiled squash also mixes well with rice or couscous. Both butternut and acorn squash go well with cinnamon and brown sugar. This preparation works whether the squash is roasted or cooked in a microwave.