Boiled danish squash with ground beef

1                    Danish squash (about 1 lb.)
   2      Pieces        fresh ginger
                        Mixture A:
   2      Tbsp.         Sake or dry sherry
   2      Tbsp.         sugar
   3      Tbsp.         soy sauce
     1/2  Lb.           ground beef
                        Mixture B:
   1      Tbsp.         soy sauce
   1      Tbsp.         sugar
   2      Tsp.          cornstarch -- dissolved
          In             -- ¥
   2      Tsp.          cold water -- (2 to 3)

Cut acorn squash in pieces in about 1 1/2 inch size.
With spoon, scrape out seed and stringy portion. Peel the
green skin off and cut. Cut half of ginger in thin strips,
soak in water to crisp. Chop remaining ginger, about 1 teaspoon. 
In pan, place chopped ginger and Mixture A. Heat; add
ground beef, stir constantly with chopsticks until liquid has
cooked away. Place squash in pan (on top of beef); add
Mixture B and water (just enough to almost cover squash).
Place a smaller lid on top of squash. Before covering pan with
its own cover, bring to boil. Reduce heat, simmer until
tender. Remove squash, bring remaining mixture to a boil; stir
in 2 teaspoons cornstarch mixed with water and cook until
thickened.
To serve: Place squash on plate, spoon on ground meat.
Garnish with thinly cut ginger.