Simmered kabocha recipe
Simmered kabocha squash is a favorite of mine — it’s one of the most flavorful squashes around, and is chock full of nutrients like beta carotene (especially when you eat the thin skin). Simmered kabocha is a staple in Japanese bento lunches, evoking strong memories for me of train station bentos and home cooking I ate in Japan. Simple to make, you can also transform any leftovers by mashing the cooked kabocha with a fork and making it into squash croquettes, substituting mashed squash for the mashed potatoes. Try it! Read the rest of this entry »
