Alstede Fresh Japanese-Style Kabocha Squash
Country Represented: Japan
Dish: Kabocha no Nimono/ Japanese Simmered Squash
Ingredients
- 1 small kabocha squash or other sweet winter squash, cut into 1½-inch pieces
- 1½ cups water
- ¼ cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon honey
- 1 tablespoon sake, optional
- 1-inch piece fresh ginger, thinly sliced
- 1 small clove garlic, minced, optional
- 1 teaspoon toasted sesame oil
- 1 scallion, thinly sliced
- Toasted sesame seeds, for garnish
Instructions
- Prepare the squash: Cut the squash in half and remove the seeds. Cut into bite-sized pieces. There is no need to peel kabocha—the skin softens as it cooks.
- Make the broth: In a wide saucepan, combine the water, soy sauce, mirin, honey, sake and ginger. Bring to a gentle simmer.
- Simmer the squash: Add the squash pieces, arranging them in a single layer as much as possible. Cover and simmer for 15–20 minutes, or until fork-tender. Avoid stirring too much so the squash doesn’t break apart.
- Finish: Remove the lid and simmer for another 3–5 minutes, allowing the sauce to reduce slightly and coat the squash.
- Serve: Drizzle with a small amount of toasted sesame oil and garnish with sliced scallions and sesame seeds. Serve warm.
Farm Kitchen Tip
Don’t have kabocha? Substitute butternut, delicata, or another sweet winter squash. For an extra farm-fresh touch, add a few thinly sliced scallions during the final minutes of cooking.
