I made a pot roast and cooked the Kuri squash at the same time. Had a bit of a brain moment and hit the Conv Bake button on the oven -- thinking Conventional, not Convection... Squash got a tad overcooked but not bad before I realized it -- pot roast is pretty forgiving.

Has it's own taste, not pumpkin, not butternut, not acorn. I liked the flavor, wiki described it as "chestnut". I can see that. The texture is very creamy, sometimes pumpkin can be sort of stringy -- not this.

When cooked the skin can be eaten, so I just cubed up the cooked squash and ate it skin and all with just some butter and salt. I also like the little bits of raw I ate -- if I was making something like an Asian wrap sandwich, I could happily put in little slivers of the raw Kuri. Not quite carrots but bright and good texture.

All in all, will actively look for it and buy/use/eat again. As added benefit, cuts sooo much easier than a butternut, no peeling, and nice easy seed cavity to either save your own seeds or roast them like pumpkin seeds.

It's been pretty hard lately cooking for my guys. My son only eats junk food, ice cream and chips, and my husband isn't that interested in a cooked meal anymore and certainly won't eat leftovers. He's also dangerous in the kitchen, leaving the burners on and going to bed, refusing to use the dishwasher, leaving knives on the edge of the counter, etc. I'm only cooking 3 or 4 dinners a week now. I don't know what I'll make tonight. Give me some ideas please.

The Kuri squash sounds good. I have one ripening n the garden. Maybe I'll make a Kuri squash curry over rice tonight.

Tropit, the crock pot is my friend. And cream of mushroom soup. I credit this to my weight loss because it was so easy to make good meal choices. Skinless and boneless Chicken thighs, pork tenderloins, roasts. And beef stew.
Last night, I cooked 2 huge chicken in the oven, and tonight, I am planning to use the leftovers to make a King Ranch casserole, without the tortillas because of the carbs.
Recently, I have been breaking down the packaging from the grocery store into individual servings before freezing. One pound of hamburger into 3 patties, individually freezing the chicken breasts, 3 chicken tenders servings. I even sliced up a pork tenderloin into "breakfast" slices for freezing. I pull one slice out for a breakfast with scrambled eggs.
I was alone at lunchtime last week, and I pulled out a hamburger pattie to make Stuff. That's what we call it! Browned hamburger crumbles with onions, mushrooms, and possibly, sun-dried tomatoes. We add Velveta to bind it, but any cheese will do. Simple.

I'm a widow. Have to remind myself. It's so new I forget. But cooking just for myself is mostly nice. Tonight I cooked a 1 pan meal. Frozen tilapia fillets, cabbage, leftover pineapple salsa. Because it's only me, I added lots of dill seeds. (He hated dill) He wouldn't have eaten the fish either. Thinking of it, he didn't like cooked cabbage or pineapple. Nice not to try to cook for him. Served over leftover farrow-he hated that too. Put half in fridge for leftovers. Haven't got the amount correct yet-still learning widow-dom.

I love creative cooking.

Every night my husband asks "What's for dinner" Food "What time are we eating" When it's done.

There's green beans in the garden. And hamburger patties in freezer from oct 24. Made a 1 skillet dinner. Really good.
Olive oil
Onion
Gold potatoes
Kimchi (Ginger and jalapeno)
Green beans
Ground beef
Liquid smoke
Canned tomatoes
Salt
Cruising the garden helps make my decisions for supper.

Tonight is it corn beef, carrots, potatoes, and cabbage. All in cooked in the crock pot.

I do that too. He also asks what kind of food, I say the kind you eat! LOL He is never any help in figuring out what to have.

I'd ask husband, "what do you want for dinner? I don't know?" Then I'll choose. He learned to give me a straight answer.