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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Pack the spiced squash with its liquid in small jars for gift. The squash keeps well in the refrigerator for at least a month. Ingredients:
1 kabocha squash (about 2 lb.) |
4 cups seasoned rice vinegar |
1 cup mirin or 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.
5. Nutritional analysis per 1/4 cup drained serving.
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