Directions:
- Cut squash in half; scoop out seeds.
- 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.
- 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.
- Transfer spiced mixture to a jar. Let cool and serve, or cover and chill up to 4 weeks.
- Nutritional analysis per 1/4 cup drained serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 840.6 Kcal (3519 kJ) | ||
| Calories from fat | 207.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.08g | 36% | |
|---|---|---|---|
| Sodium | 1212.23mg | 51% | |
| Potassium | 73.04mg | 2% | |
| Total Carbs | 85.92g | 29% | |
| Sugars | 32.42g | 130% | |
| Dietary Fiber | 9.51g | 38% | |
| Protein | 9.51g | 19% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 2.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 39.88 Kcal (167 kJ) | ||
| Calories from fat | 9.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 36% | |
|---|---|---|---|
| Sodium | 57.52mg | 51% | |
| Potassium | 3.47mg | 2% | |
| Total Carbs | 4.08g | 29% | |
| Sugars | 1.54g | 130% | |
| Dietary Fiber | 0.45g | 38% | |
| Protein | 0.45g | 19% | |
| Calcium | 0.1mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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