WInter Squash 2 Ways

There are 2 basic approaches to squash in my book, baked or boiled. Both are good; baking takes longer.

Ingredients
Squash (butternut, acorn, pumpkin etc.)
olive oil or butter
salt
pepper
chopped onion (optional)
chopped peppers (optional)
powdered garlic (optional)
adobo seasoning (optional)

First
Cut squash in half and remove the seeds. You can save the seeds and bake them later if you want. The you have a choice...

Boil it?
Peel each half with a knife or peeler and chop the squash into 1" cubes. Put the cubes in a pot of water and boil until tender (20 minutes?). Remove from stove, strain, and place in a bowl. You can serve them as cubes but it is better to mash them up with salt and pepper and either olive oil and butter. A dash of powdered garlic is tasty too!

Bake it?
Preheat oven to 375. Place the halves of the squash in a baking dish or on a baking sheet, skin side down. Brush the top of each with olive oil or butter and sprinkle with salt and pepper and maybe a little powdered garlic or the other seasonings. You can fill up the empty seed cavity with chopped onions and other vegetables if you like or just leave it with a little oil or butter. Place the squash pan in the oven and bake for 45 minutes to 1 hour and 15 minutes. The amount of time depends on the size of the squash. Test the biggest one with a fork after 45 minutes to an hour. If it is tender and falls away easily, then it is done. If not, cook for another 15 minutes and check again.