This recipe is a twist on a great combination of vegetables. I purchased a Kabocha Squash over the weekend and wanted to roast it. The thought of heating up the house with the oven on mid summer was more than I could bare. Instead I lightly steamed the squash in the microwave to soften it. Cut the squash into cubes and combined it with chunked carrot, sake, mirin, soy and a tsp of sugar. I cooked it in the crock pot for about 3 hours on high. It was lovely,sweet and caramelized.(1 point per cup, WW).