* 1 long Kikinda Competition Strain edible gourd (at least a couple inches in diameter), sliced
* The equivalent of about five medium-sized tomatoes, cut up
of summer savory, both leaves and stalks (if you don't think it's too much, it's probably not enough)
* Cayenne pepper
* 3 Aji Habanero peppers, cut up, including the calyxes
* Onion powder
* Black pepper
* A fair amount of Tajin seasoning
* Avocado oil
* Cheddar cheese
Oil the pan with avocado oil.
Other than the cheese, mix the rest of the contents into a 15" cast-iron skillet. Bake it uncovered at 500° F. for about 40 minutes. Yes, that is not too hot for the gourd.
When the time is nearly complete, add cheddar cheese to melt on top.
Let sit for a little while before eating.
The result tastes much like lasagna. There's a lot of umami flavor in it.
Warning: The lack of garlic is purposeful. It is not needed. If you use garlic you didn't use my recipe. Just for the record, I like garlic, and it may or may not go well with gourds, but in my opinion, it does not go well with squash unless it is cooked separately and mingled in after cooking. Yes, I know that the gourds in this recipe are not squash, but I also know they're related to squash.