That one seems pretty figureoutable except for what do you think the whiteish stuff is under the salad? Hummus?
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Use any of the hard orange squashes. I find Butternut to be the easiest but only if it is fully ripe which sometimes is not found in the supermarket bin. Kolbacha and buttercup types also work well. Cook the squash by your favorite method (cubed and boiled, roasted in halves, microwaved, etc.). Drain or scrape the flesh from the skin, and mash, Add more butter than you think you need, then double the amount. Too much butter is just the right amount. Add brown sugar, enough to make the mix sweet. Then add spices. I favor cinnamon, allspice/mace, plus nutmeg, and maybe salt and pepper as you wish. Just be sure to start with twice as much squash as you think you will need, because this dish is always gobbled up.
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I accidentally pulled out a winter squash plant. I’m going to try cooking the underripe squash tonight.
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That sounds interesting. Reminds me that I want to try this Woks of Life recipe for winter melon which is really more of a cucumber I believe.
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This looks interesting
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I’ll sub any winter-squash for pumpkin anytime:
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I think I’m going to get around to using this in a curry this weekend, maybe this one, or this one. but with the pigeon peas used here subbing for the beans .
More about winter squash
Winter squash always tempts me. I’m thinking it might eat too soft for this household, but maybe acceptable over rice.
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Maybe swap out the pancake or waffle for squash with maple, have it breakfast 
Quick google- showed some recipes for squash pancakes- you can probably play with ratios to decrease flour, but you need some dryness to get it to hold. If you really want to do a nutrition torture to family- I bet chia seeds can do some absorption- but they might need a 10 or more minute soak first- use the soaking liquid. Might be gooey- but worth a try. Just tell family it is cousin of poppy seed..Chili, I could hide all kinds of nutritional things in there. (I also told kids cauliflower was white broccoli and peking duck was chinese chicken- so my stealth food approach may not suit all.) Re molasses, if I recall correct, it is good for iron levels.
I have been experimenting with recipes from Hot Thai Kitchen in an attempt to develop some skill with curries. (I tried to link directly to squash search results, which didn’t work, but squash is easily searched at the site.) Lots of squash ideas to mull over, which I find myself needing to do in the fall and winter. Because, squash.
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This is a favourite of mine, though I forgo the deep fried sage leaves.
https://www.ericripert.com/news/roasteddelicatasquash-nke4c#:~:text=PREHEAT%20THE%20OVEN%20TO%20400,tender%2C%2035%20to%2040%20minutes.
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