This simple dish works equally well with butternut squash or Hokkaido pumpkin.

Ingredients

• 3-inch-piece Mitoku Kombu
• 1 small or 1 large buttercup squash, seeded and cut into bite-sized chunks
• Water
• Pinch sea salt
• 1-2 tsp Mitoku Organic Tamari Soy Sauce

Preparation method

1. Place kombu in the bottom of a medium-sized saucepan, top with squash chunks, add water to almost cover, and bring to a simmer.
2. Add salt and tamari, and simmer gently until chunks are tender.
3. Remove squash from broth with slotted spoon and serve.

Recipes by John & Jan Belleme