INGREDIENTS 1 cup Bluegrass Soy Sauce 3 cups water 2 acorn squash, segmented with peel on 1 tsp. sesame seeds, toasted Canola OilINSTRUCTIONS In a large pot, combine the water and Bluegrass Soy Sauce, and bring the mixture to a boil. Once boiling, drop in the segmented quarters of the squash. Only cook a few at a time, and remove the segments from the water once the flesh is soft, about 4-6 minutes. After poaching all the segments, add a small amount of oil to coat a sauté pan. Get oil hot then add the poached segments. Sauté on each side until browned and crispy. Remove from heat. Sprinkle with sesame seeds.