Korean Squash Salad

Ingredients

1 small squash, halved, seeded, cut into 1/4" half moons
1/3 c. soy sauce
1/4 c. sugar
1 T rice vinegar
1 in. piece ginger, grated

Directions

In small saucepan, cover squash with water. Bring to a boil, simmer until nearly tender - 5 min.
Drain, mix remaining ingredients and pour over squash.
Return to a simmer, cook until fully tender

(this also works with sweet potato)

Note: It doesn't take long for the squash to get tender. To keep it from being soggy, remove from heat just before it's finished because it will keep cooking even with the burner off. Best to remove from pot altogether when done.