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Japanese Style Squash

October 25, 2009
Source: From Asparagus to Zucchini 3rd ed.

  • 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

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

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