Kabocha Squash With Miso

The Washington Post, June 6, 2007

• • Cuisine: Asian
• • Course: Side Dish
• • Features: Fast

Summary:

This vegetable dish would be found in a typical Japanese bento box. Butternut squash may be substituted for the kabocha squash. We found kabocha at Daruma in Bethesda (6931 Arlington Rd., 301-654-8832).

4 side-dish servings

Ingredients:

• • 1 pound kabocha squash, peeled and cut into 1/4-inch half-moon slices
• • 2 1/2 tablespoons miso, preferably red (not the sweet white or fudge-like black)
• • 2 1/2 tablespoons sugar
• • 1 teaspoon low-sodium soy sauce
• • 2 teaspoons sesame oil

Directions:

Place the squash on a plate and cover loosely with plastic wrap. Microwave on high for 2 to 3 minutes, or until the squash begins to soften. Set aside; the squash will continue to steam/soften under the plastic wrap.

In a small bowl, combine the miso, sugar and soy sauce. Set aside.

In a large saute pan or skillet over medium to medium-low heat, add the sesame oil. When it is hot, add the microwaved squash, stirring occasionally, and cook for a few minutes until it is tender and any raw taste is gone. Add the miso mixture and stir to mix well. Serve warm or cold.

Recipe Source:

From food writer Yukari Pratt.

106 calories, 2g fat, n/a saturated fat, n/a cholesterol, 265mg sodium, 21g carbohydrates, 2g dietary fiber, n/a sugar, 1g protein.