In Mexican and Central American Spanish the word for squash is
calabaza,
pero in Chile the word is
zapallo.
Squash appears a lot in Chilean cuisine. There's zapallo-based breads, it's appears in stews and soups, and can be bought by the chunk at any farmer's market. Coming from Midwestern roots, I naturally tried to adapt this into a casserole, and what ensued was complete amazing deliciousness.
What you'll need:
3-4 chunks of squash, about as big as the palm of your hand, maybe a bit smaller
4 large cloves of garlic
1/2 white onion, coarsely chopped
1 green onion stalk, chopped into rings
1/2 cup water
salt and white pepper (a-mazing) to taste
What to do:
1. Saute the white onion and halved cloves of garlic in a pan.
2. Add green onion.
3. When the green onion has wilted a bit, add in the cubed squash.
4. Saute this for just a second, then add the water.
5. Cover with the lid of a pan to steam the squash. This will take a minute because squash is so tough. Periodically turn the liquid-y mix around, but don't lift the lid too much or the steam will escape.
6. When the squash is tender enough to pierce with a fork, squish it so that it has a mushy consistency. Mix well with the other ingredients.
I like to serve this over a bed of white rice. This is a really healthy, tasty, fast lunch or dinner. Totally cooking time is about 15 minutes (not including clean up).
-- Lauren Williams
Ever since reading about the wonders of the sweet potato in the New York Times I've been trying to incorporate more of them into my day-to-day diet outside of Thanksgiving dishes. 
