Spiced Kabocha Squash

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 kabocha squash (about 2 lb.)
• 4 cups seasoned rice vinegar
• 1 cup mirin or 1 cup dry sherry
• 8 slices fresh ginger (each the size of a quarter)
• 8 whole star anise

Recipe

• 1 cut squash in half; scoop out seeds.
• 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.
• 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. add squash and return to boiling over high heat.
• 4 transfer spiced mixture to a jar. let cool and serve, or cover and chill up to 4 weeks.