Recipe: Sweet Simmered Squash (Kabocha No Nimono)

Sweet Simmered Squash (Kabocha No Nimono)
Servings	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
4	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
1 small kabocha or acorn squash (about 1-1/2 lbs.), unpeeled	1-1/2 cups sea vegetable & bonito stock	1 tablespoon soy sauce
3 tablespoons sugar	1 tablespoon mirin	1 tablespoon sake
1 green onion, minced

`1`	Rinse and dry squash. Using a large sharp knife, cut in half; remove seeds. Cut squash into 1-inch pieces. Pour stock into a medium-size saucepan over medium-high heat. Stir in soy sauce, sugar, mirin and sake. Bring to a boil; stir to dissolve sugar. Add squash; reduce heat to low. Place a drop lid or small saucepan lid on top of squash; simmer 25 to 30 minutes. Liquid will reduce and squash will become slightly glazed. Garnish with green onion.