Name: Japanese Boiled Acorn Squash
Ingredients: 1 pound (0.5 kg) acorn squash, seeded and cut in 2 inch (5 cm) squares; 1 1/2 cup water; 1/2 tsp hon-dashi powder; 2 1/2 tbsp sugar; 1 tbsp mirin; 1 1/2 tbsp soy sauce

Japanese Boiled Acorn Squash

Ingredients

1 pound (0.5 kg) acorn squash, seeded and cut in 2 inch (5 cm) squares
1 1/2 cup water
1/2 tsp hon-dashi powder
2 1/2 tbsp sugar
1 tbsp mirin
1 1/2 tbsp soy sauce

Instructions

Shave off the skin in spots on the squash to make it look decorative and give the broth flavor a chance to permeate. Combine water, hon-dashi, sugar and mirin in a saucepan, add squash pieces and boil covered 7-8 min, turning the pieces once halfway through cooking. Add soy sauce and boil covered 7-8 min longer or until tender, turning pieces again halfway through. The original recipe suggests that you can add ground pork to this too, though I haven't tried that. Enjoy!