Spaghetti squash: Prick the skin, put it on a baking sheet and pop it in the oven at 350 F. Cook until you can put a paring knife through with no resistance. Cut in half and scrape out the seeds, then use a fork to pull out the “spaghetti.” Careful, this is hot work!

Delicatas, acorns, buttercups, tiny turbans, sweet dumplings & the lot: Cut in half, scape out the seeds and cook cut-side-down on a greased baking sheet at 350 F. When nearly done, use tongs to flip the halves over and get the top caramelized. If they’re organic, you can eat the skin.

About that Thanksgiving potluck: Get a large, pretty winter squash (kabocha, red curry, Guatemalan blue), cut it in half, scrape out the seeds, roast it and, when almost done, fill it with your favorite precooked stuffing — rice, lentils, sausage, whatevs — and put it back in the oven until everything is hot. Your delicious squash dish doubles as a centerpiece and you get invited back next year!

**Pro tip: Use a grapefruit spoon or melon baller to scoop out the seeds.**