Red Curry Squash

Also, for a non-Asian 'recipe': slice up the squash (I don't think you even have to peel it), toss with some oil and sprinkle with salt and fresh black pepper, roast until tender and almost caramelized. You can also add fresh chopped herbs like thyme, rosemary, oregano. Makes a wonderful side dish for roasted chicken or meat.

Oooo, you got a lovely winter squash. The French also call it "potimarron". It's wonderful in Thai style curries. http://shesimmers.com/2013/09/best-pumpkins-use-thai-cooking.html