One of the best ways to prepare pumpkins and winter squashes, I'm convinced, is to cook them in what is called un tajine [tah-ZHEEN], a Moroccan specialty that's a spicy sauté or stew. In French it could be called un plat sucré-salé (sweet and savory) and it's seasoned with a blend of spices including nutmeg, cinnamon, turmeric, fenugreek, cumin, and hot red pepper, plus a tablespoon or two of sugar or honey.
Yesterday I made a chicken and winter squash tajine using onions, garlic, spices, raisins, and a sucrine du Berry squash. The sucrine resembles a butternut squash. Here's what it looks like on the outside and on the inside. Cooking with winter squashes and pumpkins is like bringing fall colors into the house.
One of the things I like about this recipe is that you cook the chicken with onions, garlic, raisins, and spices in one pot, and then you cook the squash, cut into cubes, in a separate pot or pan. That way, you can control the cooking time for each component so that both are just right before you combine everything and take it to the table. I'll post a recipe tomorrow.