Sake-Steamed Kabocha Squash With White Miso

1. 1

   Using a vegetable peeler, peel squash very lightly, still keeping it green at the edge.

2. 2

   Cut squash lengthwise into 1-inch-wide wedges, then cut the wedges crosswise into 1/4-inch slices.

3. 3

   In a small bowl, combine miso and 3 tablespoons sake, stir and set aside.

4. 4

   Heat oil in a wide skillet over medium.

5. 5

   Add chile peppers and let them sizzle, then add squash and stir to coat.

6. 6

   Sprinkle lightly with salt.

7. 7

   Spread out squash slices in one layer and cook gently without browning for about 3 minutes.

8. 8

   Add remaining 3 tablespoons of sake and cover with lid.

9. 9

   Allow squash to steam for about 2 minutes more, until it is just cooked through.

10. 10

    Add miso-sake mixture and sesame oil, if using, carefully combining to coat squash slices without smashing or breaking them.

11. 11

    Serve hot, at room temperature or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.