I cut open my Thai Kang Kob cross squash from November 12.
I put the piece I cut off in a stew with pork, daikon, Korean glutinous corn off the cob, immature Enterprise apples, and mushrooms, onions, elephant garlic, and aji pineapple peppers (Rosemary, bayleaf, sea salt) in home made chicken stock. I sautéed the meat in Sunflower oil first, then added the onions, apples, garlic and deseeded peppers, and the mushrooms -- medium-low heat until everything was caramelized while adding chunks of daikon and squash, then deglazed with brewed Japanese cooking wine (I think this is some kind of sake, but not the artificially flavored one). Added the chicken stock and ...oh! To get the gelatinous stock and fat out of the container, I needed hot water, so I ran a 6 oz Keurig cycle into it, but I forgot I had my used eco-brew coffee pod in there, so "weakly" coffee flavored water... Stew tastes wonderful -- so rich and full of flavor.
...I just had a second serving. I can still taste the squash in the tender chunks and a lingering mild spiciness that could be either from the peppers or from the squash.