Wash and scrub the outside of the squash or pumpkin. Remove the stem. Cut in half and remove the seeds and fiber. Pumpkins or squash can be baked in an oven or microwaved either with skins on or peeled. Other methods include cubes or slices that have been boiled, steamed, or sauteed.
In the microwave
Wash the squash and place it in the microwave. Cook on high 1½ minutes to soften and ease cutting. Cut squash in half and remove seeds and fiber. Put 1 tsp. butter and 1 tsp. brown sugar in each half. cover with plastic wrap or waxed paper. Microwave two halves on high for 6-10 minutes or until tender.
In the oven
Wash and cut the squash in half, scoop out seeds and fiber. Bake upside down in a 400-degree oven until tender (length varies according to the size of squash). Fill it with your favorites and return to the oven for 15 minutes more.
Baked squash – plain and simple
Cut raw squash in 2″ squares. Place in a greased casserole dish. Put a dab of butter on each piece. Add salt and pepper to taste. Sprinkle on brown sugar. Put in ½ inch of water in a pan. Bake in a 350-degree oven for 45 to 60 minutes or until squash is tender. Check the oven occasionally to see if more water is needed to prevent sticking.
Cut squash in half, remove seeds. Bake at 350 degrees for 45 minutes, or until the skin is tender. Remove strands with a fork. Toss lightly with salt, pepper, and butter. Season with parmesan or Italian seasoning, or serve hot with spaghetti sauce for a delicious lo-cal spaghetti dinner.
Cut in slices ½ to ¾ inch thick. Peel and remove seeds. Put slices in a steamer. Steam 10 minutes for thin slices, 15 minutes for thicker slices. Squash should be tender but still retain its shape. Steam large pieces for 30 minutes.