• Trim each end off of the squash. Using a sturdy Y-peeler, peel the squash. Cut the peeled squash in half, then scoop and discard the seeds. Cut the squash into 1-inch cubes.

To Roast in Oven:

• Preheat the oven to 425˚F. Scatter the cubed squash on a rimmed baking sheet and drizzle lightly with olive oil. Season to taste with salt, then toss with your hands so the oil is evenly distributed. Roast for 30 to 40 minutes, stirring the squash halfway through cooking time, or until caramelized on the outside and tender on the inside.

To Cook on the Stovetop:

• Bring a large pot of water to a boil. Add a small pinch of salt, then add squash cubes. Reduce heat to maintain a gentle boil and cook for 8 to 10 minutes, or until the squash is tender. Drain and serve as desired.

To Cook Squash Cubes in the Microwave:

• Add squash cubes to a large microwave safe bowl and add two cups of water. Cover tightly with plastic wrap, and make a few vent holes in the plastic with a fork. Cook for 12 to 14 minutes, or until the squash is tender. Drain and serve as desired.