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A lazy way to deal with squash, pumpkin etc (avoids peeling and dicing):
Cut in half, place each half upside down on an oiled baking tray, and cook in oven for 20/30 mins.A huge one can take longer. If you do it when you have the oven on anyway it doesn't feel so extravagant. When cool enough to handle, the flesh lifts out easily with a spoon. And you can put sliced onion under the halves while they cook, so that's ready for souping as well!
And if you have access to basil, the Mediterranean soup Pistou isn't too wintry. I use chopped vegetables and flageolet beans, and add pesto or basil as I serve. I'll have a look for a proper recipe if that's too vague.
