It is easy to prepare:
Cut the squash in halves, scoop out the seeds and their wooly, stringy surrounding. Cut the parts in quarters and each quarter in 3 equal pieces. Red kuri squashs are very small and there is no need to peel the pumpkin if the skin is nice and undamaged. Heat up 1/2 cup dashi stock, 2 tablespoons brown sugar and 1 tablespoon soy sauce and simmer the pieces (pot closed by a lit) about 10-15 minutes. Don't simmer too long or the pumpkin pieces are going to get mashy or break. Sticking in a bamboo skrewer or tooth pick will give you a proof of wether the pumpkin is soft and done or not.