|Posted on July 1, 2010 at 1:56 AM|
If I get to choose one vegetable to have in the fridge to munch on, it is not a carrot or celery but kabocha squash. I cook the cut pieces of Kabocha in a light syrup, just long enough to give them a hint of sweetness. The syrup is drained so the kabocha is never sugary sweet or mushy. I often serve this dish with soba to supplement the Vitamin A. Soba offers the rest of the good stuff.
1/4 of small to medium size Kabocha squash
2 cups water
3/4 cup sugar
Cut the kabocha squash in bite size pieces. Bevel the corners.
Bring the water and sugar in a medium size saucepan. Add the Kabocha
and bring to a boil over medium heat. Then lower heat and simmer for 12-15 minutes until the meat is cooked. Test with toothpick.
Drain the syrup. Serve in a bowl.
Keeps for a week in the fridge.