Although the cooking method this recipe utilizes works well with almost any squash variety, the sweet and spicy flavor profile compliments kobocha, acorn, carnival and butternut really well. Jaggery Goor (Gur) is unrefined palm sugar, and it has a strong molasses like flavor. I buy mine at Indian stores but it can be ordered online as well. Don't be afraid if it has a gooey texture, that just means it's probably a little fresher than the dry stuff. In fact, I seek out the wetter packages because their easier to work with. So on with the recipe:
Pre-heat your oven to 425F. Wash the outside of the squash off, cut it in half (vertically), and scoop the seeds out. Sprinkle salt and cinnamon on the inside halves. Fill a baking pan with water until it reaches 3/4" in height. Place the squash center side (flat side) down into the water. Bake for 30-50 minutes depending on the size of your cucurbita.The flesh will be soft and easy to scoop. Take a small spoonful of jaggery goor and place it along with a little butter into the bowl-like center of the squash. Let the sugar melt in the hot squash. Mmmm...I like to enjoy mine right out of the shell.