Peel the squash and cut it into small cubes. Blanch in boiling water for about one minute, no more. Drain, rinse with cold water, and set aside to cool.

In a separate bowl, set aside the orange zest, fresh coriander, bay leaf, and mustard seeds.

In a small saucepan, combine the water, white wine, sugar, a pinch of salt, ginger, miso, and the lemongrass (lightly crushed with the back of a knife). Add a splash of vinegar as well. The marinade should have a strong, well-balanced flavour, if it needs more saltiness, sweetness, or acidity, feel free to add more salt, sugar, or vinegar! Bring to a gentle boil over low heat and simmer for 3–5 minutes. Then add the orange zest, fresh coriander, and bay leaf, cover with a lid, and let it infuse and cool for about an hour.

Meanwhile, cook the mustard seeds in boiling water for 8 minutes, then rinse under cold water to remove bitterness.

In a sterilised jar, layer the cooled squash and mustard seeds, then pour the marinade over.

Let it sit in the fridge for a week, and enjoy it with any white fish, chicken, or meat.