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Kabocha Squash, Japanese Style Recipe

Kabocha Squash, Japanese Style Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

Directions:

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.
Bring to a boil again, reduce heat, and add soy sauce and honey.
Cook until squash is tender, 10-15 minutes. Drain.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	57.33 Kcal (240 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	1340.07mg	56%
Potassium	58.18mg	1%
Total Carbs	13.02g	4%
Sugars	12.06g	48%
Dietary Fiber	0.24g	1%
Protein	2.64g	5%
Vitamin C	0.1mg	0%
Iron	0.5mg	3%
Calcium	5.6mg	1%

Amount Per 100 g
Calories	150.45 Kcal (630 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3516.81mg	56%
Potassium	152.69mg	1%
Total Carbs	34.17g	4%
Sugars	31.66g	48%
Dietary Fiber	0.63g	1%
Protein	6.92g	5%
Vitamin C	0.4mg	0%
Iron	1.3mg	3%
Calcium	14.8mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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