1/2 buttercup squash
2 med. parsnips
1 leek
3 carrots
1/2 slice kombu
1 1/2 tbsp. toasted sesame oil
Dash of mirin and tamari

Place the kombu in a small bowl and cover with water. Let soak 15 minutes, then cut it into small squares. Cut the squash into 1-inch pieces. Slice the parsnips, carrots, and leek into 1/2 inch pieces. Saute the vegetables in the oil in a skillet for 10 minutes. Add just enough water to cover, stir in the kombu, and cook until the vegetables are tender. Add mirin and tamari; continue cooking, uncovered, until only a small amount of liquid remains. Check seasonings before serving.