Ingredients :
- 100 g kabocha squash
- 1 Tbsp honey
- 2 tsp soy sauce
Method :
- Chop the pumpkin into about 2 cm pieces, but smaller is better if you want to cook them faster.
- Put the chopped pumpkin into a microwave proof Tupperware container with the lid lightly on (do not seal). Heat for about 3 min on 600W (adjust time accordinly if lower or higher power).
- When the pumpkin has cooked through, quickly pour over the honey and soy sauce. Mix gently trying not to damage the shape of pumpkin.
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