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.
How to Make It
Step 1
1
Cut squash in half; scoop out seeds.
Step 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.
Step 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.
Step 4
4
Transfer spiced mixture to a jar. Let cool and serve, or cover and chill up to 4 weeks.
Step 5
5
Nutritional analysis per 1/4 cup drained serving.
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
Directions
Step 1
1
Cut squash in half; scoop out seeds.
Step 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.
Step 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.
Step 4
4
Transfer spiced mixture to a jar. Let cool and serve, or cover and chill up to 4 weeks.
Step 5
5
Nutritional analysis per 1/4 cup drained serving.
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