Harvest when the rind is hard and sounds hollow when tapped. Cut using secateurs leaving 2 to 4 inches of stalk attached; don’t use the stem as a handle. Pick before first frosts to avoid spoilage.

Place in a warm, sunny, well-ventilated place (26°C to 30°C / 80°F to 85°F) for 7 to 10 days to harden the skin. Store in a cool, dry, dark place, off the floor on racks, straw, or wooden crates, separated from each other.

Keep away from ripening fruit like apples and pears, which release gas that can cause rotting.

Check every couple of weeks; discard any that are decayed or soft.

The tough outer rind can be difficult to cut.

Work on a flat surface, cut next to the stem rather than through it. Try microwaving till soft enough to cut. Cut vertically through the centre or beside the stem.

Scoop out the seeds with a strong metal spoon. Rinse the seeds well, toss in a little oil and salt, then roast at 300°F for 20 to 25 minutes for a crunchy snack. Stir frequently to ensure even cooking. Try adding spices to the mix. Cool. Store in an airtight container.

To remove tough outer skin lay the halves face down on a board. Use a sharp knife to cut the skin away following the shape of the flesh.

Slice the peeled flesh into even strips or 1 to 2-inch cubes so they cook at an even rate for roasting, steaming, or blending into soups.

Cook cubes or slices in boiling water, a steamer, a pressure cooker, or bake in an oven or microwave. Different varieties havedifferent cooking times. Puree or mash. Cool. Pour into ice cube trays then decant into freezer bags or line a suitable sized plastic container with a freezer bag, fill with puree, seal and freeze. The blocks of puree can be removed and stored till needed.

Add to soups, curries, stews and vegetable hot pots.

Puree is great in baking – pumpkin pie, add to cakes and brownies.

Add to chutneys and pickles. Makes delicious jams with added lemon or orange.