A few weeks ago a butternut squash appeared in our vegeatable larder & I had never cooked one before, so I set about it!
Online reference showed many recipes with the butternut squash simply halved & deseeded and roasted (+ oil/butter & spices as desired) & filled with an appropriate topping.
This proved relatively simple and easy (although a good strong kitchen knife is needed to halve it, as it has a slightly tough skin/exterior).

Well, this week a Crown prince squash appeared in our larder! This is a squash of totally different shape to the butternut squash & I felt not as appropriate or so easy to halve, roast & fill especially for my first try with this “interesting” vegetable!?
So, after a little deliberation (I admit to being quite unsure how to deal with this shape & form of squash at first), I decided to halve it (a whole one is very large for 2 people, my wife & I) & cut it into chunks & cook it. I did this by cutting & removing the outer skin & par boiling in water before marinading in a yoghurt spice marinade (& seasoned with salt & pepper) and roasting off in the oven.

I made a mince filling (tomato based sauce with our less good garden tomatoes, a kebab spice mix (courtesy of Suffolk spice), & the basic of onion, garlic, coconut oil (I was getting low on olive oil & butter) & seasoning & some vegetable stock with Lea & Perrins sauce & seasoning of course. After roasting the crown prince squash marinade, I then served it all up, with parsley (from the garden), feta cheese & avocado as garnish. All good! I am now more confident about cooking this squash & hope this encourages anyone like myself who is new to the joys of squashes! It was a very nice quick & easy meal & continues my experience with squash cooking & eating! Bon appetit!