Chris Blanchard, owner of Rock Spring Farm, in Spring Grove, Minnesota, says to slice off the ends of two delicata-type squashes, scoop out the seeds, and cut into rings about ⅓-inch thick (the skin is edible). Heat 1½ tablespoons of oil in a wide skillet, add the squash, and fry over medium heat until richly colored on the bottom, about 6 minutes. Turn and cook on the second side until tender. Serve warm.
Smaller squashes like acorns make their own little bake-and-serve dishes. Slice them in half and bake at 375 degrees for about 30 minutes. Fill them with already cooked stuffing, such as seasoned rice, apples and raisins, or beans and meat.
Roast a butternut squash in the oven and then scoop out the flesh. Puree it in a blender, thin with some stock, season to taste, and you'll have a wonderful squash bisque!