Winter squashes varieties include butternut, acorn, pumpkin, spaghetti, Hubbard, and delicata to name only a few. 1. You will want a very good, very sharp kitchen knife. Drive the tip of your knife into the squash and work the blade all the way around the squash being exceptionally careful as you go. 2. Once you have the squash halved, use a big spoon and scrape out the seeds and the stringy pulp. Place the halves cut side up on a rimmed baking sheet. Drizzle or brush some olive oil all over the inside of both halves. 3. Bake the squash halves at 350°F for 45 minutes or until the flesh is completely fork tender. A very large squash will likely take an hour or more to fully bake. 4. Remove from the oven and allow to cool completely before separating the flesh from the skin. 5. Place the cooled flesh into a food processor and pulse until pureed and more or less smooth. Now the squash is ready for use in cooking and baking recipes or to be canned or frozen for later use. Alternatively, you can also peel the squash (butternut and delicata) and cut the squash in half. From here cut into chunks and boil until fork tender.