1.   Cut the squash in half lengthwise and let cool briefly.

2.   Let cool in the tin and this should give you about a dozen muffins.

3.   Let cool slightly before cutting into squares.

4.   Let cool completely before removing from cookie sheets.

5.   Let cool completely in pan.

6.   Let cool, covered with plastic wrap, then spoon into serving glasses.

7.   Let cool, then transfer to jars and refrigerate.

8.   Let cool completely.

9.   Transfer to a bowl, cover with plastic wrap and let cool.