Japanese Simmered Kabocha Squash
Tired of pumpkin spiced everything? Take a trip to Japan this year and add some new flavors to your favorite squash. Kabocha squash gets simmered with a light sweet dashi broth that adds an umami punch to kick off the fall harvest. Enjoy this dish warm or cold.
- 1 medium-sized kabocha or acorn squash (or peeled butternut)
- 1½ cups dashi stock (make your own or buy powder from an Asian grocery store or Whole Foods)
- 1½ tablespoons sugar
- 2 tablespoons mirin
- 2 tablespoons soy sauce (use tamari if gluten-free)
- Cut squash in half. Scrape out the seeds and cut into 1-inch cubed chunks. You can leave the skin on as it is edible once cooked and helps the squash maintain its shape.
- Make the dashi stock or mix the powder into water. Combine the stock with sugar, mirin and soy sauce in a bowl and set aside.
- In large pot (or use two, if needed), lay the squash pieces, skin side down, in a single layer. Cut a piece of foil into a circle that can rest directly on top of the squash, poke several holes in it and set it aside. Pour the stock mixture over the squash until each piece is submerged at least halfway. Bring to a boil and then turn down to a slow simmer. Cover with the foil, and cook until the squash is fork tender and the liquid is almost gone, about 15 to 20 minutes. Remove foil, and enjoy warm or cold.