Roasting is probably the easiest prep. I don't peel, just halve and scoop out the seeds, then put in the oven as is. You can also wipe over with oil before it goes in and add seasoning, chilli or whatever. The inner peel disappears and you can easily remove any thin layer of outer skin once it is out of the oven and cooled a bit. If the skin is tough and you don't feel safe cutting it, you can cook the whole thing and remove the seeds afterwards, but it is a bit more messy.
Once cooked and chopped, it does make great soup, but if you are not keen on that, it also goes really well in curries, spaghetti sauces, chillies or just as side veg if warmed back up in the oven. It can be mashed and used either with mashed potato or on its own to top a cottage pie. Cooled mashed squash can also be added to bread mixes.
It freezes really well, so no worries about leftovers