Herbs and spices used to enhance the flavor of winter squash include garlic, nutmeg, ginger, cinnamon, basil, parsley and a pinch of ground cloves. Sweeten squash pulp with maple syrup, honey, brown sugar, or orange juice concentrate.

Herbs and spices that enhance the flavor of summer squash include marjoram, cumin seed, parsley, dill, rosemary and savory. Too many herbs and spices mask the delicate flavor of summer squash so use herbs sparingly.

Cut in half or in several pieces, and scoop out seeds. Place unpeeled pieces cut side down on a shallow baking pan and bake in a 350-degree oven for 30 minutes or longer. Check for doneness by piercing with a fork. When tender, remove from the oven and allow the pieces to cool. Spoon out the soft flesh and mash with a fork or process in a blender. Use with any recipe calling for cooked, mashed, or pureed squash. Or microwave the squash pieces on high for 15 minutes or longer.

Small acorn type squash and spaghetti squash can be pierced in several places with a long-tined fork and baked whole. Piercing prevents the shell from bursting during cooking. Place the squash on a baking dish and bake for 1 ½ to 2 hours at 325 degrees. Test for doneness by squeezing the shell. When it gives a bit with pressure, it is done. A microwave can also be used.

Cooked squash freezes well. Pack into freezer containers or freezer bags leaving ½ inch head space and freeze for up to one year.