This is a great side dish, and is quite flexible regarding seasonings. With its naturally sweet profile, these squashes do well seasoned with sweet or savory flavors, or both. Curry, cinnamon, garlic, sage, ginger-all of these alone or in combination can work. You can even add some apple juice into the mix. This method takes more work than simply steaming and pureeing the squash, but I think it coaxes a lot more flavor out so I am willing to take the time. The sautéing caramelizes the squash and brings out the sweetness and nutty qualities, where a simple steaming or boiling may leave you with more of a “green” vegetable flavor.