Select squashes that have firm outer shells - no soft spots - and are heavy for their size. There is no taste difference between the colors, but the more orange-colored ones have more beta carotene in them. It's more common to see pale yellow/creamy white ones, though.
Slice in half lengthwise and scoop out the seeds like you would with any winter squash. You can quarter these halves if you like. Add them to the bottom of a large casserole dish (we like using a Romertopf clay baker), sprinkle with salt and pepper, a little olive oil, and bake at 375°F oven approximately 1 hour or until flesh is tender.Serve topped with a little marinara sauce.
(Images: Kathryn Hill)