Water Sauteed Squash and Onions
1 1/2 cups buttercup or butternut squash, seeds removed and sliced
1/2 cup onion, sliced in thin half-moons
Place enough water in a skillet to barely cover the bottom. Bring to a boil. Saute the onion for 2 to 3 minutes.
Add the squash and additional water if needed. Cover the skillet and bring water to a boil. Reduce the flame to medium-low, add several drops of shoyu, and simmer for 5 to 7 minutes until the squash is tender.
Remove the cover and cook off any remaining liquid.
Place in a serving dish.
Michio and Aveline Kushi