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
Cut squash in half; scoop out seeds.
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.
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.
Add squash and return to boiling over high heat.
Transfer spiced mixture to a jar.