Heat oven to 400˚F. Cut squash, widthwise, into 3/4" thick rings. Remove seeds and inner membrane. Heat 1/8" of oil in a large skillet set over medium-high. Season squash with salt and a seasoning blend, such as curry powder. Sear squash 90 seconds per side, then set on a roasting pan. Roast 10-15 minutes, until tender. Served as a side dish for roast pork, ham or poultry.

Heat oven to 400˚F. Cut squash, lengthwise, in half and remove seeds and inner membrane. Cut each half squash, lengthwise, into 3 or 4 wedges. Place wedges in a baking pan. In a small bowl, combine 2 Tbsp. melted butter, 1 Tbsp. honey and few pinches of ground cinnamon and nutmeg. Brush mixture on squash; season with salt and pepper. Roast squash until tender, about 35-40 minutes. Plate and drizzle squash with a little balsamic crema. Serve as side dish as noted above.

Heat oven to 350˚F. Cut squash in half lengthwise. Cut squash in half through the stem end and remove seeds and inner membrane. Trim a little from the uncut side of each squash so they’ll sit flat when stuffed. Place the squash halves, cavity side down, on a parchment paper-lined baking sheet. Cover and bake for 40 to 45 minutes, or until the flesh is just tender. Set squash cavity-side-up and fill with your desired stuffing, which could be rice-, quinoa- or bread-based. Cover and bake squash 15 more, or until stuffing heated through. Serve a vegetarian main-course.