These are called Carnival Squash, but I think this recipe would work for most of the winter squash varieties.

Roasted Carnival Squash - 2 servings

1 carnival squash, seeded and cut into 3/4-inch thick wedges
2 teaspoons oil
1 teaspoon chili powder
Salt and pepper
(1 tablespoon butter)

Preheat oven to 400 degrees. Rub 1 teaspoon oil on the bottom of a cast iron skillet or roasting pan. Use the other teaspoon of oil to coat the squash and place it in the pan. Sprinkle chili powder over the top and season with salt and pepper. Roast for 20 minutes. Flip the squash wedges with a spatula and roast an additional 20 - 30 minutes, until tender. If desired, swirl butter in the pan to melt and stir the squash around in it just before serving.

Winter Squash with Apples - 2 servings
1 small Granny Smith apple, peeled, cored, and coarsely chopped
1/2 teaspoon sugar or Nutrasweet
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
1 carnival (or other small winter squash) cut in half horizontally and seeded

Combine the apple, sugar, spices and lemon juice in a small bowl. Spoon it into the squash cavities and place in a microwave dish with 1/4-inch water in the bottom. Cover with plastic wrap and cook on high for 15 minutes.

I don't know why you couldn't speed up the cooking on the first recipe by pre-cooking the squash in the microwave and then transfer it to the cast iron pan to roast in the oven until tender.