This is an absolutely delicious way to cook your kabocha squash. I learned this recipe from my sister who lives in Japan. I made it the other night just to make sure the squash I delivered you were delicious. I think you’ll enjoy it!
Wash the squash and cut in half. Remove the seeds and the stringy pulp. Quarter the squash and then cut it up into 1-inch cubes. You do not need to peel the squash- the skin is tender and edible- but you might want to cut off any blemishes or scars. In a pot, combine 1 1/4 cups dashi broth or water (dashi broth is a Japanese fish broth made from bouillon. Plain water will work just fine too), 1 tablespoon sugar, and a pinch of salt. Add the squash and bring to a boil. Cover and lower heat to let it simmer for about 13 minutes, until the squash is tender. Turn the heat off, add 1 tablespoon of soy sauce to the pot and serve at room temperature.
