Kabocha Squash, Japanese Style |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. You can also use buttercup squash for this dish 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.
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