Easy Nutritious Acorn Squash
"From the Consumer Guide Japanese Cooking Class Cookbook - this makes it so easy to cook any squash if you steam it in sections! And squashes and pumpkins are supposed to be a near-perfect food for nutrition --"
- Ready In:
- 30mins
- Ingredients:
- 5
- 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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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
