Kabocha Squash

1 Tbsp Oil
1/2 Tsp Mustards Seeds
1 Tsp Urad Dal

1 Red Chili, Whole
1/4 Cup Onion, Chopped into Lengthwise Pieces
1 Sprig Curry Leaves
1" Ginger, Julienned
2 Serrano Peppers, Chopped into medium round pieces

1 and 1/2 Tsp Salt

Green Kabocha

Orange Kabocha

Blue Hubbard

5 Cups Kabocha Squash, Chopped

Green Kabocha, Chopped

Orange Kabocha, Chopped

Blue Hubbard, Chopped

1/3 Cup Water

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal allow it to brown. Add red chili, onion, serrano peppers, curry leaves, saute till onion becomes translucent. Add salt and mix well.

Add kabocha squash, saute for a minute, add water, mix well, close the pan and cook for 7 minutes. Switch off the stove.

1/4 Cup Coconut, Grated

Add grated coconut, mix well.

Taste Note: Tastes AWESOME
Yields: 3 and 1/4 Cups

Source: MIL
I tried this recipe with Green & Orange Kabocha, Blue Hubbard, they all tasted awesome.
Tried the same with Acorn Squash, didn't like it at all, may be I will try once again with Acron, if I don't like it, then I won't make this recipe with Acorn squash again.