Luscious Winter Squash with Herbs and Cheeses

Cube a winter squash that's the size of/e.g. a butternut squash (better yet, buy freshly cubed from the shop; I used pumpkin). Put it in a skillet with olive oil and some water, just enough for it to cook (add more water if you have to). Add:
a tiny bit of red chilies
1-1/2 tsp dried or fresh rosemary leaves

Simmer, covered, until almost tender. Add:
2 tsp ground coriander seeds
1/2 tsp dried oregano

When tender, mash just lightly, then stir in and cook another minute:
a big handful of basil (fresh only) thinly sliced

Then top with these that you've mixed together, turn off the heat, and cover and let sit a minute:
about 1/2 ounce Parmesan or another salty Italian cheese (I adore the sheep cheese Pecorino Romano), crumbled
about 1 ounce of a strong cheddar-type cheese (I love the British McLelland's Double Gloucester), grated
generous black pepper ground

Taste it; it might need a little salt ground over the top.

I think this could even make a delicious light vegetarian entree.

(very adapted from Jamie's Kitchen, from a recipe for pasta! his Sardinian Culurzones with Butternut Squash and Baked Goat's Cheese) 
(a re-post from the previous incarnation of this site)