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Simmered Buttercup Squash |
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Written by Administrator
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Sunday, 17 October 2004 |
Simmered Buttercup Squash
This simple dish works equally well with butternut squash or Hokkaido pumpkin. Recipe by The Mitoku Company
Serves 4
3-inch-piece  kombu
1 small or ½ large buttercup squash, seeded and cut into bite-sized chunks
Water
Pinch sea salt
1-2 teaspoons tamari
Place kombu in the bottom of a medium-sized saucepan, top with squash chunks, add water to almost cover, and bring to a simmer. Add salt and tamari, and simmer gently until chunks are tender. Remove squash from broth with slotted spoon and serve.
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