Dry, away from direct sunlight, refrigeration not needed.
Preheat oven to 375°F. Cut squash in half from stem to base, and scoop out and discard seeds. Place the squash cut-side up on a lightly greased baking sheet. Bake until tender, about 45-60 minutes. Can also be baked quicker cut side down in about a half inch of water (30-45 mins.)
Serve the squash as is or purée the pulp with butter or olive oil, salt and pepper.