Slice the squash in half, core it, clean out the seeds, take one half and bake it in the oven at 425 for half an hour. Dice the other half of the squash and put it into a baking tray along with corn, chopped up fresh green beans, yellow corn and white corn or hominy corn. Pour in one full container of veggie stock, salt and pepper, 1 crushed and pressed garlic clove and chopped up dill, and a drizzle of olive oil. Bake for 1.5 hours.