One of my favorite salad and meal ingredients in the fall/winter is baked squash from my winter squash collection. With a big serrated bread knife I cautiously forcefully cut the red kuri/kabocha squash into sections, remove the seeds, and line the slices on a foil-linned baking sheet. Same with a delicata squash. Some salt and pepper, and baking for 35min at 425F. Baked squash is sweet…. like sugar.