Guest Author - Sherry Van Der Elst
Prized for its sweet, nutty flavor as well as for its flaming orange flesh, butternut squash is a favorite winter vegetable in Japan.
Choose squash that is firm, smooth, well-shaped and heavier than it appears. Butternut squash should have a dull, uniformly tan skin. Avoid those with a rind that is soft, shiny, or has a tinge of green.
1 medium-sized butternut squash
1 cup basic dashi stock (recipe link below)
1 tbsp sugar
2 tbsps soy sauce
1. Wash, halve and remove seeds from the squash. Scoop out any fibers with a spoon. Cut into two-inch chunks and peel off the skin on the outer edges of each chunk, leaving the center skin intact so that the pieces will hold their shape during cooking.
2. In a medium saucepan, bring dashi stock and sugar to a boil. Add squash chunks and reduce heat, simmering gently for 10 minutes. Turn chunks over, add soy sauce, and continue simmering until squash is fork tender.
3. Divide chunks into individual bowls. Top with a small amount of the cooking liquid. Serve warm.
