Kabocha Squash (Japanese Pumpkin) Braised In Milk
- 1 pound kabocha squash (Japanese pumpkin)
- 3/4 cup (180 ml) whole milk
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 splash rice wine vinegar, optional
- Chop the squash into 1-inch pieces. Kabocha is a very soft squash once cooked, so you can choose to leave the skin on if you want it to retain its shape better and create contrast in color and texture. Otherwise, you can cut off the skin and discard it along with the seeds.
- In a small saucepan, mix the squash, milk, soy sauce, and sugar and bring to a simmer. Cook uncovered for 15 minutes, then half-cover with a lid until the pumpkin is soft but not falling apart and the milk has turned into thick, curdled flecks a little bit similar to ricotta or cottage cheese.
- Serve warm or cold with a splash of rice wine vinegar stirred through it.
kabocha, milk, soy sauce, sugar, rice wine vinegar
Taken from food52.com/recipes/72700-kabocha-squash-japanese-pumpkin-braised-in-milk (may not work)