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Cooking: Simmer
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Squash lends flavour and toothsomeness to curries, stews and soups and is a good alternative to meat. The trick is to add it at the right time, so it retains its structure and doesn’t turn to pulp. For a thick, slow-cooked stew, add 30–40 minutes before the end of cooking; for something quicker-cooked and with more liquid, add only 10–15 minutes before the end of cooking.
Chunks of squash can also be simmered on their own. A classic Japanese way to prepare kabocha squash is to cut it into large chunks (around 6cm long), leaving the skin on to help the pieces keep their shape, and simmer it in dashi (a fish stock used in Japanese cooking) with other seasonings, but you could simmer yours gently in veg stock or water. Season the cooking liquid with Japanese flavourings such as soy sauce (1–2 tablespoons per squash), sugar (a teaspoon), and mirin (1–2 tablespoons) for about 30 minutes until tender. Remove from the heat and let steep in the liquid for another 30 minutes or so. Serve warm or cold with some of the cooking liquor poured over.
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