Kabocha Squash, Japanese Style

From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. You can also use buttercup squash for this dish

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  kabocha squash, cut into 2 inch cubes
• 1⁄2 cup soy sauce
• 1⁄4 cup honey or 1⁄4 cup brown sugar

Directions

1. Bring several inches of water to boil in a saucepan; cube and add squash, leaving the skin on. Add more water to cover if needed.
2. Bring to a boil again, reduce heat, and add soy sauce and honey.
3. Cook until squash is tender, 10-15 minutes. Drain.