3/4 lb Kabocha Squash, cut to about 1-inch in size, skin on
1/3 Cup Water, plus additional if needed
1 Tablespoon Soy Sauce or Tamari
1-1/2 Tablespoons Evaporated Cane Juice, Brown Sugar, or Granulated Palm Sugar
1 Teaspoon Fresh Ginger, minced
3/8 Teaspoon Chinese 5-Spice Powder
Place all ingredients in a skillet and heat to boiling. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes.
Remove the lid and continue to cook (stirring occasionally) until the liquid is pretty much gone / thickened, and the squash (and peel) is nice and tender. This takes me about 5 minutes, but if the liquid evaporates and your squash isn’t yet done to your liking, add more water 1 tablespoon at a time, and continue to cook, stirring occasionally. Serve.