Easy Nutritious Acorn Squash
Ready In: 30 mins
Serves: 4
Ingredients
- 1 lb acorn squash, or any green winter squash
- 1 1⁄2-2 cups dashi
- 2 1⁄2 tablespoons sugar
- 1 tablespoon mirin
- 1 1⁄2 tablespoons tamari soy sauce
Directions
- Cut squash in half; remove seeds. Wash.
- Cut into pieces approximately 2 inches square.
- Slice off small pieces of about 1/2 inch of the skin of the squash to give it a mottled appearance [or pare skin entirely, if preferred].
- Place squash skin side down in a heavy 3-quart saucepan.
- Add 1-1/2 cups dashi, the sugar and the mirin.
- Cut parchment paper to fit into saucepan; lay loosely on top of squash. Cover saucepan with lid.
- Heat to boiling over medium heat. Boil vigorously 4 minutes. Gently turn pimpkin pieces over. Continue boiling, covered with paper and lid for 4 minutes longer.
- Add tamari soy sauce. Add remaining 1/2 cup dashi, if needed. Continue boiling, covered with paper and lid for another 7-8 munites, just until tender.
- Serve hot or cool to room temperature.
- Serves 4.
- NOTE: you can cut the squash or also pumpkin into 2-inch squares and steam for 16 minutes in an Oster Digital Steamer [from Amazon.com] or in a steamer placed in a pot.
- Also, dashi is made by boiling water with a piece of kelp and bonito flakes - see separate recipe OR buy instant dashi mix at your local asian grocery store.
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