cook

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.

Recipe:

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.