Hard winter squash contain a treasure trove of nutrition: the darker the flesh, the more cancer-fighting carotenes it contains!
Cut squash in half, scoop out seeds and bake flesh-side down on an oiled baking sheet in a 350 degree oven until easily punctured with a fork. Scoop flesh out and mash with a fork. Add butter, cinnamon and salt & pepper.
Roasted Winter Squash: Peel a butternut squash, remove seeds and cut the flesh into 1 inch chunks (4 cups total). Toss with 4 crushed garlic cloves, 1/2 cup minced parsley, 3 tbsp olive oil and salt and pepper to taste. Add 1 tsp cumin and 1 tbsp almond flour and toss again to coat lightly. Oil a shallow baking dish and scatter the squash on it evenly. Bake uncovered in a 325 degree oven for up to 1 hour, or until the squash is tender and lightly browned.
Winter Squash Flans with Shallot Sauce: Lightly butter 4 ramekins or a 4 cup soufflé dish. Blend 2 cups cooked and puréed winter squash, 1 tsp cinnamon, 1 tsp cumin, 2 eggs, 1 tsp salt and 1/3 cup heavy cream until thoroughly combined and pour into prepared dishes. Bake on a baking sheet with a 2 inch edge, pouring boiling water around the dishes in a 350 degree oven for 30-40 minutes until set. Remove from oven and let them rest for 10 minutes covered with foil. Make a sauce while the flans bake: sauté 6 minced shallots in 2 tbsp butter until golden. Add 1 cup red wine and simmer until reduced by half. Stir in 2 tbsp butter and a few drops of balsamic vinegar to taste and season with s&p. Serve flans with wine sauce over wilted greens.