Winter squash can be baked or steamed, then skin and mash with just a touch of butter or olive oil.
You can also peel and cube them, and oven roast.
Fogarty says oven roasting works wonders with many different vegetables.
Wash and cut the vegetable into bite sized pieces. For each 2 cups of vegetables, use approximately 1 tablespoon of olive or canola oil. Sprinkle the oil over the vegetables and stir them until well coated. Sprinkle with just a pinch of salt of salt substitute. Roast in a 450 degree oven 30-35 minutes, until lightly browned and fork-tender.
You can also add other seasonings as you wish. Black pepper and Italian style herbs are tasty, or you could go with a light sprinkle of cinnamon and ginger, which is especially good over roasted winter squash.