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.

Chef Ben Davis
Recipe by Sunset November 1997

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Recipe Summary

Yield:
Makes about 6 cups, drained
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut squash in half; scoop out seeds.

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  • 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.

  • 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.

  • 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.

Source

Gibson Restaurant, San Mateo, California

Nutrition Facts

18 calories; calories from fat 5%; protein 0.4g; fat 0.1g; saturated fat 0g; carbohydrates 4g; fiber 0.5g; sodium 100mg; cholesterol 0mg.
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