Spiced Kabocha Squash

Spiced Kabocha Squash
Spiced Kabocha Squash requires about 45 minutes from start to finish. Watching your figure? This vegan recipe has 497 calories, 8g of protein, and 3g of fat per serving. This recipe serves 6. A mixture of

Instructions

1
Cut squash in half; scoop out seeds.
Ingredients you will need
SquashSquash
SeedsSeeds
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.
Ingredients you will need
VegetableVegetable
SquashSquash
Equipment you will use
PeelerPeeler
KnifeKnife
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.
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VinegarVinegar
GingerGinger
AniseAnise
MirinMirin
Equipment you will use
Frying PanFrying Pan
4
Add squash and return to boiling over high heat.
Ingredients you will need
SquashSquash
5
Transfer spiced mixture to a jar.
DifficultyMedium
Ready In45 m.
Servings6
Health Score16
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