Delicious Chilled Kabocha Squash Simmered with Lemon

1. 1

   Remove the seeds and stringy innards from the kabocha squash, and cut into easy to eat pieces.

2. 2

   Put all the ingredients into a pan, and add the kabocha squash.

3. 3

   Put a small drop lid (otoshibuta) on top of the contents of the pan, as well as a regular lid on the pan.

4. 4

   Simmer over a low heat for 15-20 minutes, until a bamboo skewer pierces easily through the squash.

5. 5

   When the squash is cooked, remove the drop lid and the regular lid.

6. 6

   Raise the heat to high and reduce the liquid.

7. 7

   Leave to cool in the pan for a while.

8. 8

   Transfer to serving dishes, chill well in the refrigerator and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.