Cook in the oven at 375-425oF till a fork can easily pierce the flesh. Serve as is or scoop out onto a plate. You can top the squash with butter, herbs, or applesauce. If you like a more savory rather than sweet squash, try adding cumin, curry, thyme, sage, oregano, or similar herbs and spices. In general, winter squash are high in beta carotene which is converted to Vitamin A in the body.
Acorn squash is also a good source of calcium.
Butternut and hubbard are very rich in beta carotene. One cup of either will give you all the vitamin A you need for a day and about one third or your vitamin C needs. Winter Squashes are low in fat and high in complex carbohydrates which make them excellent energy sources. Squashes are also rich in potassium. Winter squash has more natural sugars, carbohydrates, and vitamin A than summer squash.