INGREDIENTS

INSTRUCTIONS

CHEF Ben Davis serves spiced kabocha squash with a venison salad. But the
thin slices of kabocha, pickled in a sweet, mellow vinegar mixture, also go
well with hot cook meats, from beef to turkey. The squash is ready to eat
as soon as it cools. Chop with cilantro and red bell pepper or ripe tomato
and serve as a relish on Cuban black bean soup. Featured in Food Guide,
SUNSET Nov 1997.
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 crescent-shaped slices
(makes about 6 cups); rinse slices.
3. In a 4- to 5- quart nonreactive 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 before serving. Or let cool
slightly, cover and store in the refrigerator for up to 4 weeks.
MAKES 6 cups, drained. PER 1/4-CUP drained serving, 18cal., 5% CFF; 0.4g
protein, 0.1g fat; 4g carbo (0.5g fiber); 100mg sodium.
FOR GIFTS: Pack the spiced squash with it's liquid in small, clean, canning
jars (clamp lid with rubber ring). Tie ribbon around the top rim and place
a sprig or two of dried wheat or holly through the ribbon's knot. Caution:
Although this is acidic and will store well, it should not be shipped
because it's shelf-life depends upon constant refrigeration.
>kitpath@earthlink.net
Recipe by: Ben Davis at Gibson Restaurant in San Mateo, CA
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 11, 1998, converted
by MM_Buster v2.0l.

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