My family likes plain roasted acorn squash. Cut in half, scrape out seeds, a little salt, a pat of butter, wrap in foil, bake until squishy -- about 40 minutes at 375 degrees.

I'll include a photo of a recipe that uses butternut squash. It's a bit more complex, and always well received.

I have never especially liked yellow squash but when the church garden was overrun with it this past summer, I tried this recipe and even I loved it.

Easy Squash Casserole

2 lb. yellow squash, sliced

1 medium onion, chopped

butter

1 egg, beaten

1/4 cup milk

1 cup grated sharp cheddar

ritz crackers

salt and pepper to taste

Cook squash and onion in small amount of salted water. Drain and add 1/3 stick butter. Add egg, milk, salt, pepper and cheese to squash. Place in casserole dish. Top with ritz crackers and dot with butter. Bake at 350 for 30 mnutes or until crackers are brown and mixture is bubbling.

I have a bunch of butternut from my garden this year. I baked some, cut up into chunks with butter, cinnamon, brown sugar and pecans. I don't like super sweet stuff so I used very little sugar. It was really good. Sorry didn't measure anything. I just baked another small one with just butter.

This sound like one I would absolutely love: https://www.southernliving.com/recipes/old-school-squash-casserole-recipe

Roast butternut squash, then mash with butter and a splash of orange juice.

I like winter squash steamed with salt, pepper, and butter. For extra flavor I have used broth, probably chicken to steam it rather than water although you could add lots of flavor additions to the steaming liquid.

acorn squash is always a favorite ... we pair it with ground sausage

Thank you! Sweet Betsy, yours is one I've seen elsewhere and am considering. It goes by various names, including Aunt Martha's Baked Squash.

I'm a basic kind of cook....

For acorn squash, I cut in half, scoop out seeds and bake in the oven face down in a pan with some water in it until you press the back side and it gives some. I then flip them over and add butter, cinnamon and drizzle with maple syrup and bake awhile longer. Sorry, no specific recipe.

I cook butternut squash in the microwave a few minutes to make it easier to cut and peel. Then I cut, peel, and boil until tender. Drain, mash with butter, cinnamon, maple syrup. You can put that in a casserole and top with more butter to keep it warm in the oven.

For zucchini or yellow or a combo of both, I sauté up some onion and garlic in olive oil then add the sliced squash and cook until for tender. I add a can of drained diced tomatoes...or fresh if in season... and sprinkle with basil, (and/or italian seasoning) salt & pepper to taste. If I'm feeling extra decadent, I melt mozzarella cheese on top before serving....or will sprinkle with grated cheese.

My favorite.......Butternut Squash

2 C. cooked butternut squash, 3 large eggs, 1/2 C. brown sugar, 1/3 C.butter softened, 1/2 C.milk, 1 tsp ground ginger. Combine and put in 8" square baking dish. Bake 350 35 min. Sprinkle with crushed corn flakes and bake 10 min. more. I've made it with and without cornflakes, good both ways.

https://www.welcometothetable.coop/recipes/winter-squash-and-apple-bake

eta: I sometimes make this with yams instead of squash.