Method 1: cubed butternut squash

1. Peel the skin off the butternut squash with a vegetable peeler or knife. If using a knife, it will be easier to peel the squash if you cut it in half crosswise first, right before it begins to curve outwards. (See note 1.)
2. Cut the squash in half lengthwise and scoop the seeds out with a small spoon (a grapefruit spoon works great for this!). 
3. Cut the butternut squash into 1 inch (2.5 cm) cubes.
4. Place the cubes in a large microwave-safe bowl. Season the butternut squash cubes with salt and pepper to taste. Toss the cubes to distribute the seasoning.
5. Add 1 - 2 tablespoons (14 - 28 g) butter or olive oil to the bowl (optional).
6. Drizzle 1 tablespoon (15 ml) water overtop the butternut squash.
7. Cover the bowl with microwave-safe plastic wrap, leaving at least a 1 inch (2.5 cm) gap between the top of the squash and the plastic. Also, leave at least a 1 inch (2.5 cm) space uncovered to serve as a vent. Alternatively, cover the bowl with a vented lid designed for use in the microwave.
8. Microwave the butternut squash on high for 5 minutes. Carefully remove the plastic wrap or lid (there will be steam in the bowl and hot water droplets trapped under the lid!). Stir the squash, and replace the plastic wrap/cover as described in step 7.
9. Microwave for an additional 5 - 6 minutes on high, or until the butternut squash is tender (you can test this by piercing a piece of squash with a fork; if the fork slides in with little resistance, the squash is done). (Again, use caution when removing the lid due to accumulated steam in the bowl and/or hot water droplets trapped under the lid.)
10. Gently stir the squash. Taste the squash and season with additional salt and pepper if needed.

Method 2: halved butternut squash

1. Cut the stem off the butternut squash. Cut a small, shallow slice off the side of the rounded portion of the squash (this is optional but will make the squash more stable when cutting it in half). Lay the squash on its side with the flat cut portion down.
2. Cut the squash in half lengthwise. Scoop the seeds out of the squash with a small spoon.
3. Place the squash halves on a microwave-safe plate, flesh side up. Drizzle the squash with 2 tablespoons oil or melted butter. Sprinkle the squash with salt and pepper to taste.
4. To cut down on spatter, cover the squash with a paper plate or paper towel. Microwave the squash on high for 15 - 17 minutes, or until the squash is tender (you can test this by piercing the squash with a fork; if the fork slides in with little resistance, the squash is done).
5. To serve, you can cut each squash half in two, for a total of 4 servings (or, for 2 large servings, serve as-is). Then, enjoy it like a baked potato, scooping out the flesh with a spoon, with additional toppings like a pat of butter or a sprinkle of cinnamon and brown sugar. Or, you can scoop the flesh out into a serving bowl and mash it with additional butter or oil (optional), and season with more salt and pepper (if needed) and/or additional seasonings of your choice.

Method 3: whole butternut squash

1. Pierce the whole butternut squash with a fork multiple times, all over the squash. Make sure the punctures are at least 1/3 inch (8.4 mm) deep or more. This step is very important, because without places for the steam to escape during the cooking, the squash could explode in the microwave. If you aren't able to make deep punctures with the fork, you can also use the tip of a paring knife if that's easier.
2. Place the squash on a microwave-safe plate.
3. Microwave the squash on high for 14 - 16 minutes, or until the squash is tender (you can test this by piercing the squash with a fork; if the fork slides in with little resistance, the squash is done).
4. Cut the squash in half lengthwise (careful, the inside will be steamy!). Scoop the seeds out of the squash with a small spoon.
5. Serve the squash in the peel or scooped out into a bowl and mashed as described in step 5 of method 2 above.