Kabocha Squash, Japanese Style

1. Bring several inches of water to boil in a saucepan; cube and add squash, leaving the skin on. Add more water to cover if needed.

2. Bring to a boil again, reduce heat, and add soy sauce and honey.

3. Cook until squash is tender, 10-15 minutes. Drain.

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Nutrient	Quantity
Total fats	0.7268 g
Protein	10.3785 g
Carbohydrates	6.2857 g
Energy	67.575 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.037 g
Water	90.7162 g
Aspartic acid	0.9167 g
Calcium, Ca	42.075 mg
Fiber, total dietary	1.02 g
Niacin	2.7999 mg
Arginine	0.5903 g
Riboflavin	0.2104 mg
Glutamic acid	2.0132 g
Sodium, Na	7003.575 mg
Total lipid (fat)	0.7268 g
Manganese, Mn	1.298 mg
Proline	0.6286 g
Fatty acids, total saturated 16:0	0.074 g
Sucrose	0.1275 g
Choline, total	23.3325 mg
Sugars, total	0.51 g
Serine	0.4947 g
Fatty acids, total saturated 18:0	0.0089 g
Vitamin B-6	0.1887 mg
Selenium, Se	0.6375 g
Ash	19.3928 g
Fatty acids, total saturated 18:1 undifferentiated	0.102 g
Pantothenic acid	0.3787 mg
Phenylalanine	0.4501 g
Copper, Cu	0.0548 mg
Betaine	37.995 mg
Thiamin	0.0421 mg
Methionine	0.1237 g
Iron, Fe	1.8488 mg
Carbohydrate, by difference	6.2857 g
Phosphorus, P	211.65 mg
Folate, total	17.85 g
Alanine	0.3748 g
Valine	0.4233 g
Fatty acids, total saturated 18:2 undifferentiated	0.2984 g
Glycine	0.3787 g
Glucose (dextrose)	0.3825 g
Zinc, Zn	1.1092 mg
Isoleucine	0.4055 g
Fatty acids, total polyunsaturated	0.3353 g
Leucine	0.6847 g
Folate, DFE	17.85 g
Tryptophan	0.1224 g
Tyrosine	0.3111 g
Fatty acids, total saturated	0.0931 g
Histidine	0.2218 g
Fatty acids, total monounsaturated	0.1122 g
Threonine	0.3455 g
Folate, food	17.85 g
Magnesium, Mg	94.35 mg
Lysine	0.4858 g
Potassium, K	554.625 mg
Cystine	0.1504 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Honey	0.25 cup	0	0	0
Soy sauce	0.5 cup	67.575	6.2857	0.7268
kabocha squash	1	0	0	0