e water to a boil over high heat. Then reduce the heat to its lowest point, cover the pan and simmer for 1 hour, basting the squash every 10 minutes with the pan liquid. when the squash is tender but not mushy, turn off the heat and let the squash cool in the pan to room temperature. To serve, arrange the squash on a platter or in individual dessert bowls, and spoon over it a little of its cooking liquid—now a syrup. If you like, top each piece of squash with whipped cream.
I use pumpkin for this dish sometimes - of course, it is a sweet.