ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spiced Kabocha Squash

Yield Makes about 6 cups, drained
Notes: Pack the spiced squash with its liquid in small jars for gift. The squash keeps well in the refrigerator for at least a month.


  • 1 kabocha squash (about 2 lb.)
  • 4 cups seasoned rice vinegar
  • 1 cup mirin or dry sherry
  • 8 slices fresh ginger (each the size of a quarter)
  • 8 whole star anise

Nutrition Information

  • calories 18
  • caloriesfromfat 5 %
  • protein 0.4 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 4 g
  • fiber 0.5 g
  • sodium 100 mg
  • cholesterol 0.0 mg

How to Make It

  1. Cut squash in half; scoop out seeds.

  2. With a vegetable peeler, pare green skin from squash; discard. Using a slicer or knife, cut squash into 1/8-inch-thick slices (makes about 6 cups); rinse slices.

  3. In a 4- to 5-quart pan, combine vinegar, mirin, ginger, and anise. Bring to boiling over high heat, then reduce heat and simmer 5 minutes. Add squash and return to boiling over high heat.

  4. Transfer spiced mixture to a jar. Let cool and serve, or cover and chill up to 4 weeks.

  5. Nutritional analysis per 1/4 cup drained serving.