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Spiced Kabocha Squash





Yields
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.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 18Calories from Fat 5
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 100mg5%
Total Carbohydrate 4g2%

Dietary Fiber 0.5g2%
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.