I came across this recipe for Thai squash some time ago and have enjoyed making it a lot recently. It's fast, flavorful, and simple to put together once your squash or pumpkin is prepared. I've been using butternut squash (clearing out the last of last year's crop!).
Here's the how-to:
Peel, seed, and slice two cups-worth of squash (we will understand from here on out that "squash" means "squash or pumpkin") into roughly domino-sized pieces. See, I always want to make a bit more . . .
locate 30 peppercorns (trust me!) and 2 cloves of garlic
Heat up one tablespoon of oil in a wok or skillet and add the garlic/peppercorn mixture. Cook until the garlic begins to brown. Add squash and one cup of water. Stir and cook until squash is just soft (5-10 minutes). When there is still a little water left add 2 tablespoons of fish sauce (trust me!) and one teaspoon of sugar. Let sit a few minutes until ready to eat. Serve with rice or on its own as a side dish. We've eaten it a few times alongside sticky rice and laab.
If you don't have fish sauce in your pantry, you could try substituting soy sauce (I have not tried this) or just go buy the bottle of fish sauce and make more Asian food! Besides using fish sauce in Thai and Vietnamese recipes I also add it to soups for a bit of saltiness and depth of flavor (like bouillon).