Kabocha No Nimono
Pumpkin and butternut squash are very popular in Japan, not only for their sweet taste but also for their beautiful bright orange color. This recipe works best with butternut squash, although any type of pumpkin or winter squash with a strong flavor and dense flesh may be used.
Serves 4 Preparation time: 5 mins Cooking time: 10 mins
Dashi Stock Recipe: https://www.cutoutandkeep.net/projects/basic-dashi-stock
© 2019 Takayuki Kosaki / Tuttle Publishing · Reproduced with permission.
Remove the seeds from the squash or pumpkin and scoop out any fibers with a spoon. Cut into chunks, and peel off the skin on the edges of each piece, leaving a bit of the skin intact so that the squash or pumpkin holds its shape during cooking. You can also cut it into decorative shapes as shown in the photo if desired.
Pour the dashi stock and sugar into a pan and bring to a boil. Add the pumpkin and simmer gently for 7 to 8 minutes. Turn the pieces over, add the soy sauce and continue cooking until the vegetable is tender. Divide into individual serving bowls. Serve warm, with a little of the cooking liquid poured into each bowl.