It’s the end of October, and squashes, gourds, and pumpkins are everywhere — on people’s doorsteps, dining tables, and planted like portly pebbles on city park displays. But it doesn’t take witchcraft to turn winter squash into a hearty meal. It doesn’t even take a long time to cook! Here, some butternut squash slices are steamed first, then quickly stir-fried. And for a little scare, in keeping with the season, I’ve given them a Sichuan kung pao lick of spice.