Every fall new and different squashes appear in our markets, in every color of the rainbow, big, small, squat and fat, long and narrow, striped and speckled. Try a new one every week!
Basic Preparation
Squash is naturally sweet.
Resist the temptation to dump lots of sugar or butter or anything on it.
Try it's natural sweet state and enjoy the unique flavor of each squash. One exception is acorn squash, where I sprinkle just a pinch of nutmeg.
Baked : For most squashes, cut them in half (carefully with a large sharp knife that will slice through the thick skin) and scoop out the seeds. Spray or brush the cut-side with oil, place on a baking sheet and bake at 350 degrees Farenheit for 30-45 minutes until tender. Scoop the squash out of it's shell into a bowl and mash it, or serve it right in the shell. Squash is incredibly good without anything added, being naturally sweet with a buttery or nutty taste.
Boiled : Some squashes (butternut, acorn) can be peeled, sliced in half, remove the seeds then cut into 1-1/2" chunks. Drop carefully into a pan of boiling water and boil for 10-15 minutes until tender.
Spaghetti Squash
This squash can be baked or boiled. DON'T peel, only cut in half lengthwise and remove the seeds. I prefer it baked - spray cut side with a little oil and bake at 350 degrees Farenheit for 25-20 minutes on a baking sheet. To boil, drop carefully into a big pot of boiling water and boil for 15-20 minutes until fork tender. 
Kids love to 'spaghetti' the cooked squash by pulling out the strands with fork. (Let it cool a few minutes first.)
Delicata
A favorite that can be served right in the shell. Cut off the top, remove the seeds and bake per the Basic Preparation directions, but only for 15-20 minutes. Serve it in it's pretty shell.
Butternut and Acorn
Perennial American favorites that are great baked or boiled and come fresh in those handy packages already peeled and cut. Just boil and serve for a colorful tasty side dish. Add boiled squash chunks to chili for a real taste treat.
Kurbis
In Bavaria, we discovered that squashes ('Kurbis' auf Deutsch), are unknown and at the market we were questioned what we did with them. Squash really is an American vegetable, so be patriotic and eats lots of it this fall! ( Read about our adventures in Deutschland, culinary and otherwise!)
Quick Tip:
Buy prepared bagged squash
that's already peeled.
More Recipes:
Spaghetti Squash Primavera
Add chunks of butternut squash to Roasted Veggies
Our Favorite Cook Books:
The All New, All Purpose Joy of Cooking
An indispensable, can't-live-without cookbook, my very first cookbook from my mom when I went to college. It's battered, splattered and torn, not very pretty, but very, very useful. It even has advice and pictures for pumpkin carving!