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Name: Spiced Kabocha Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 4 c Seasoned rice vinegar; 8 sl Fresh ginger; each about the; 8 Star anise; whole; 1 c Mirin or dry sherry; 2 lb Kabocha squash

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INGREDIENTS

4 c Seasoned rice vinegar
8 sl Fresh ginger; each about the
8 Star anise; whole
1 c Mirin or dry sherry
2 lb Kabocha squash

Servings

INSTRUCTIONS

CHEF Ben Davis serves spiced kabocha squash with a venison salad. But the thin slices of kabocha, pickled in a sweet, mellow vinegar mixture, also go well with hot cook meats, from beef to turkey. The squash is ready to eat as soon as it cools. Chop with cilantro and red bell pepper or ripe tomato and serve as a relish on Cuban black bean soup. Featured in Food Guide, SUNSET Nov 1997. 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 crescent-shaped slices (makes about 6 cups); rinse slices. 3. In a 4- to 5- quart nonreactive 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 before serving. Or let cool slightly, cover and store in the refrigerator for up to 4 weeks. MAKES 6 cups, drained. PER 1/4-CUP drained serving, 18cal., 5% CFF; 0.4g protein, 0.1g fat; 4g carbo (0.5g fiber); 100mg sodium. FOR GIFTS: Pack the spiced squash with its liquid in small, clean, canning jars (clamp lid with rubber ring). Tie ribbon around the top rim and place a sprig or two of dried wheat or holly through the ribbons knot. Caution: Although this is acidic and will store well, it should not be shipped because its shelf-life depends upon constant refrigeration. >kitpath@earthlink.net Recipe by: Ben Davis at Gibson Restaurant in San Mateo, CA Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 11, 1998, converted by MM_Buster v2.0l.

NOTES

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Spiced Kabocha Squash

4 c Seasoned rice vinegar
8 sl Fresh ginger; each about the
8 Star anise; whole
1 c Mirin or dry sherry
2 lb Kabocha squash

CHEF Ben Davis serves spiced kabocha squash with a venison salad. But the  thin slices of kabocha, pickled in a sweet, mellow vinegar mixture, also go  well with hot cook meats, from beef to turkey. The squash is ready to eat  as soon as it cools. Chop with cilantro and red bell pepper or ripe tomato  and serve as a relish on Cuban black bean soup. Featured in Food Guide,  SUNSET Nov 1997.    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 crescent-shaped slices  (makes about 6 cups); rinse slices.    3. In a 4- to 5- quart nonreactive 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 before serving. Or let cool  slightly, cover and store in the refrigerator for up to 4 weeks.    MAKES 6 cups, drained. PER 1/4-CUP drained serving, 18cal., 5% CFF; 0.4g  protein, 0.1g fat; 4g carbo (0.5g fiber); 100mg sodium.    FOR GIFTS: Pack the spiced squash with its liquid in small, clean, canning  jars (clamp lid with rubber ring). Tie ribbon around the top rim and place  a sprig or two of dried wheat or holly through the ribbons knot. Caution:  Although this is acidic and will store well, it should not be shipped  because its shelf-life depends upon constant refrigeration.    >kitpath@earthlink.net    Recipe by: Ben Davis at Gibson Restaurant in San Mateo, CA    Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 11, 1998, converted  by MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (78g)
Recipe Makes: 24 servings

Calories: 14
Calories from Fat: 1 (7%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3.9mg		0 %
Potassium 114.5mg		3 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1g
Protein 0.5g		1 %
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Calories per serving: 14

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