Spiced Kabocha Squash

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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 5%
  • Protein: 0.4g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 4g
  • Fiber: 0.5g
  • Sodium: 100mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. Cut squash in half; scoop out seeds.
  2. 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. 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. 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.
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