Macrobiotic Soy Milk-Simmered Kabocha Squash

• 150 grams Kabocha squash
• 100 ml Water
• 100 ml Soy milk
• 2 tsp Maple syrup
• 1 Salt

1. Roughly cut the kabocha into pieces of your desired size, and peel a sliver of skin from all the edges of each cube.
2. Put all of the ingredients into a pot and cook over a medium heat.
3. Then reduce and simmer on low heat.
4. Once the liquid has completely evaporated, turn off and let the flavors meld.

squash, water, milk, maple syrup, salt

Taken from cookpad.com/us/recipes/150127-macrobiotic-soy-milk-simmered-kabocha-squash (may not work)