Bring several inches of water to boil in a saucepan-cube and add squash, leaving the skin on (it is much easier to remove after it has cooked while you are eating it). Add more water to cover if needed. Bring to a boil again, reduce heat to medium-low and add soy sauce and honey. Cook 10-15 minutes or until squash can be easily pierced with a fork. Drain and serve.