I think any vegetable is always good when it is cooked in the least amount of water, just so it doesn’t burn, with a bit of butter in the water. The butter flavor is wonderful for all vegetables and the flavor steams all through them. I’m careful to cook them until they are just tender with just a bit of crispness to them. Adding an herb is good, too. Cumin, basil, dill, or parsley for instance. A little anise is wonderful with carrots. Ginger does wonders for squash.