Japanese Style Squash

• 1 squash (preferably kabocha or buttercup), cut into 2” cubes
• ½ c. soy sauce
• ¼ c. brown sugar or honey

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 boil again, reduce heat, and add soy sauce and honey/sugar.
3. Cook until squash is tender, 10-15 minutes.  Drain.

Serves 4-6
From October 25, 2009 Fox & Fawn Farm Newsletter