I know that many of us have recently been attempting to tackle that Godzilla of vegetables, the winter squash. Unparalleled in frugality, nutrition, and difficulty of cooking, the various winter squashes pose a unique challenge to the chef. I, for one, am not satisfied with my current method of tackling the beasts.
Perhaps we can improve by pooling our knowledge. So here's the challenge: post your most recent squash-related adventures. Please include the type of squash, the approach you took to get it from a raw solid lump to digestible portions, how long it took, the end dish or dishes for which it was used, your overall level of satisfaction with the experience, and what you might do differently next time (if there is a next time). If you have multiple experiences that would provide insight, feel free to make multiple posts.
I'll be back and add mine once I finish with it. So far it's a tossup which of us will lose our skin first.