This steamed kabocha squash is astonishingly delicious straight from the pan or cold the next day.
- 1 pound kabocha squash (about half a medium squash), seeds removed
- 3 tablespoons white miso
- 6 tablespoons sake
- 3 tablespoons canola oil or mild vegetable oil
- 6 small dried red chile peppers
- Kosher salt
- 1 teaspoon sesame oil, optional
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
141 calories; 8 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 328 milligrams sodium
- Using a vegetable peeler, peel squash very lightly, still keeping it green at the edge. Cut squash lengthwise into 1-inch-wide wedges, then cut the wedges crosswise into 1/4-inch slices.
- In a small bowl, combine miso and 3 tablespoons sake, stir and set aside.
- Heat oil in a wide skillet over medium. Add chile peppers and let them sizzle, then add squash and stir to coat. Sprinkle lightly with salt. Spread out squash slices in one layer and cook gently without browning for about 3 minutes. Add remaining 3 tablespoons of sake and cover with lid. Allow squash to steam for about 2 minutes more, until it is just cooked through.
- Add miso-sake mixture and sesame oil, if using, carefully combining to coat squash slices without smashing or breaking them. Serve hot, at room temperature or cold.
About 30 minutes