Spiced Kabocha Squash

From Sunset

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  kabocha squash (about 2 lb.)
• 4  cups seasoned rice vinegar
• 1  cup mirin or 1  cup dry sherry
• 8  slices fresh ginger (each the size of a quarter)
• 8  whole star anise

Directions

1. Cut squash in half; scoop out seeds.
2. With a vegetable peeler, pare green skin from squash; discard. Using a slicer or knife, cut squash into 1/8-inch-thick slices (makes about 6 cups); rinse slices.
3. In a 4- to 5-quart pan, combine vinegar, mirin, ginger, and anise. Bring to boiling over high heat, then reduce heat and simmer 5 minutes. Add squash and return to boiling over high heat.
4. Transfer spiced mixture to a jar. Let cool and serve, or cover and chill up to 4 weeks.