This simple dish works equally well with butternut squash or Hokkaido pumpkin.
1 small or 1 large buttercup squash, seeded and cut into bite-sized chunks
Pinch sea salt
1-2 teaspoons tamari
Place kombu in the bottom of a medium-sized saucepan, top with squash chunks, add water to almost cover, and bring to a simmer. Add salt and tamari, and simmer gently until chunks are tender. Remove squash from broth with slotted spoon and serve.