The braised-and-glazed collection in How to Cook Everything: Vegetarian allows you to try this technique for a handful of vegetables: turnips, parsnips, carrots, beets, radishes, waxy potatoes. Squash gets a little fuzzy, and if I were to use this technique with squash again, I’d treat squash like meat and reverse the steps, using the hot pan to brown the squash, then braise it. However you decide to cook it, the squash tastes delicious. You can season this simply, with salt and pepper. Or experiment if you’d like, with chopped nuts; or a quarter cup of miso; swapping olive oil with butter, and adding honey. I used hot pepper and mint, my go-to squash seasoning. No matter what kind of squash you have on hand, the recipe will work with any variety.