Butternut Squash : Preheat oven to 400°F (200°C). Carefully cut the top and bottom ends from the squash using a sharp knife. Peel skin with a vegetable peeler. Cut squash where the long neck meets the bulbous end. Turn bulbous end onto a flat side and cut into halves. Scrape seeds and membrane from the squash with a large spoon. Cut remaining flesh into ½-inch cubes. Slice the neck portion into 3 to 4 long planks and then into ½-inch cubes. Spread onto a baking sheet. Drizzle oil over the squash and turn to coat; season with salt and pepper. Roast in preheated until tender and golden brown, 25 to 30 minutes. Serve in salads, risotto, pasta dishes, or as a side. Acorn Squash: Preheat oven to 400°F (200°C). Halve the squash lengthwise with a large, sharp knife. Scrape seeds and membrane from the squash with a large spoon or ice cream scoop. Lay halves cut-side down onto a cutting board and slice into ¾-inch crescent-moons; arrange onto a baking sheet. Drizzle olive oil over the squash pieces and turn to coat; season with salt and pepper. Roast in preheated oven until fork-tender, 30 to 35 minutes; serve atop salads, with pasta dishes, or as a side. Delicata Squash: Halve the squash widthwise with a large, sharp knife. Scrape seeds and membrane from the squash with a spoon. Spiralize halves using the flat ribbon blade. Trim strands into 6-inch lengths; place in a steamer insert. Bring a few cups water to a boil in a large pot; place insert into the pot and steam squash until tender, 10 to 15 minutes. Toss squash with your favorite sauce, herb-infused butter, or use in any other way you’d normally use pasta. Spaghetti Squash: Preheat oven to 400°F (200°C). Halve the squash lengthwise with a large, sharp knife. Scrape seeds and membrane from the squash with a large spoon or ice cream scoop. Place squash halves cut-side down onto a rimmed baking sheet. Pour water onto the sheet around the squash halves. Roast in preheated oven until tender, 55 to 60 minutes. Moving from the sides toward the cavity of each halve, scrape flesh with a fork to make strands; use as a pasta substitute, serve with chicken and vegetables, or season with salt, pepper, and butter and serve as a side. Kabocha Squash: Preheat oven to 400°F (200°C). Halve the squash lengthwise with a large, sharp knife. Scrape seeds and membrane from the squash with a large spoon or ice cream scoop. Cut the halves into 2-inch-thick wedges; arrange onto a baking sheet. Drizzle olive oil over the squash wedges and turn to coat; season with salt and pepper. Roast in preheated oven until tender, 20 to 30 minutes.