Optional: Debra's recipe calls for 1 cup of water or dashi broth.  To make your own Dashi Broth is easy!

Prep & Cook Squash

1. Wash the squash and cut in half. With a spoon, scrape out the seeds and stringy parts of the squash
2. Cut the squash into 2” chunks (they don’t have to be uniform), leaving the skin on
3. In a medium saucepan, add 1 cup dashi broth or water and turn on heat to medium-high
4. Add squash to the pan in one layer and add sugar and sake
5. Cut a piece of parchment paper to fit just inside the pan (or use a wooden drop lid). Press atop the squash and simmer for about 10 minutes, until the squash is soft (a toothpick should go into the squash easily) and the liquid is almost entirely absorbed

Glaze & Serve

1. Add soy sauce and salt and stir to coat the squash. Simmer 2 additional minutes, covered again with the parchment (or drop lid)
2. Remove from pan and use the reduced pan liquid as a glaze to brush on the cooked squash