Adapted from The Vegetarian Table Japan by Victoria Wise. Appeared in Stone Soup on October 20, 2003
1 medium squash (about 1 1/2 lb.)
1/4 tsp. sea salt
1/4 C sugar
1 Tbsp. 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
