Japanese Simmered Squash - MA SNAP-ED

Ingredients

• 1 medium acorn squash, about 2 pounds
• 2 cups water
• 2 Tablespoons brown sugar
• 2 Tablespoons reduced-sodium soy sauce
• Sharp knife
• Cutting board
• Vegetable peeler
• Spoon
• Measuring cups
• Measuring spoons
• Large skillet
• Aluminum foil
• Rinse squash and cut in half. Scrape out seeds with a spoon. Cut squash along the creases and peel. Cut into slightly larger than bite-sized pieces.
• Cut a circle of aluminum foil that will fit just inside a large skillet. Cut 3 small slits in the middle. This will let steam escape as squash cooks.
• This dish is traditionally prepared with the squash skin left on.
• Try other types of winter squash in place of acorn squash. Buttercup and kabocha are good choices if they can be found in your store.
• Serve with Baked Flaked Chicken, Herb Roasted Chicken, or other roast.