Almost any kind of winter squash can be cooked this way, including red kuri, which has a nutty flavor and a potato-like texture (red kabocha is similar but not as starchy) and mild, sweet delicata. All three varieties have tasty, edible peels, so there’s no need to cut them off. They’re good in stews, as a side for roasted meat, and in salads.
Recipe: Roasted Winter Squash with Honey, Tahini, and Lime