Adapted from THE VEGETARIAN TABLE JAPAN by Victoria Wise
– 1 medium squash (about 1 ½ lb.)
-¼ C sugar
– ¼ tsp. sea salt
– ¼ C sugar
– 1 Tb. soy sauce
– Cut squash in half (crosswise through the equator line) and scoop out the seeds
– Peel the halves (leave a little peel for color) Cut into 1” X 2” wedges
– Combine sugar, salt, soy sauce and 2½ cups water in a saucepan (large enough to hold the squash
pieces in 1 layer) bring to boil and add squash, bring back to a boil, reduce heat and simmer until
squash is tender but not mushy (about 10-12 minutes)
– Use a slotted spoon and remove the squash – set aside the squash and the liquid until cooled to room temperature
– arrange squash in serving bowl, moisten with some of the liquid and serve
