Spiced Kabocha Squash

recipe
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.

Yield:

Makes about 6 cups, drained

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Nutritional analysis per 1/4 cup drained serving.

Note:

Chef Ben Davis,

Gibson Restaurant, San Mateo, California,

November 1997
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