Comforting! Kabocha Squash Simmered In Milk With Shio-Koji Salt Cured Rice Malt

• 400 grams Kabocha squash
• 300 ml Milk
• 2 tbsp Butter
• 1 tbsp Shio-koji (Salt-fermented rice malt)

1. Cut the kabocha squash up into bite sized pieces.
2. Put all the a) ingredients in a pan, and simmer gently over medium heat so that it doesn't boil over.
3. Simmer until the kabocha squash is soft and and the liquid in the pan is reduced.

squash, milk, butter, koji

Taken from cookpad.com/us/recipes/145926-comforting-kabocha-squash-simmered-in-milk-with-shio-koji-salt-cured-rice-malt (may not work)