Today I made a hearty stew of onions, tomatoes (mostly fallen green ones), scarlet runner beans, and various chili peppers, using the same basic method I use to make pasta sauce. I used cumin, and black cumin for seasoning.
Instead of simmering the ingredients together, however, I baked them in two Red Kuri squashes! After 1.5 hours in the oven (at 175˚C), the baked interior of the gourd can be easily scooped out with the stew; the combination of the capsicum oil of the peppers, and the sweet, mild flesh of the squash is wonderful.
This is by far the easiest and most delicious way I have found to prepare and eat hard-shelled winter squash.
What is your favourite way to prepare winter squash?