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.

How to Make It

Step 1

Cut squash in half; scoop out seeds.

Step 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.

Step 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.

Step 4

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

Step 5

Nutritional analysis per 1/4 cup drained serving.

Gibson Restaurant, San Mateo, California

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