Peel the squash, cut in half lengthwise, remove the pit and trim off the the remaining skin in the crevices.
Cube into bite-sized pieces.
Add 1 tablespoon of extra virgin olive oil to a sauté pan on medium to medium high heat.
Add garlic and sauté for about a minute before adding the cubed squash.
Cook, stirring frequently until the squash is fork tender but not mushy (about 10 to 15 minutes). If caramelized but not yet tender, reduce the heat to simmer and cover with lid to finish cooking in it's own steam for about 5 more minutes.
Remove from heat and serve.