Kabocha Squash and Beans
I found this recipe in Heidi Swanson's latest cookbook "Near and Far." Since my latest interest is in finding recipes that incorporate beans, this is the first recipe I tried from her book. It was very delicious. I used Christmas Lima Beans (from Rancho Gordo) and it worked beautifully.
2 pounds Kabocha Squash
2 cups water, dashi or lightly salted broth
2 tbs muscovado or brown sugar
2 tbs mirin
2 tbs shoyu (or tamari or soy sauce)
1 1/2 cups of large white beans cooked (or 1/2 lbs of dried beans soaked and cooked)
2 tbs extra virgin olive oil (or, if you have some handy, dish is extra delicious with blood orange olive oil from Baker & Olive)
Zest of 1 lemon
1/2 cup or more chopped green onions
Wash the squash well and cut, seed and slice into 1 1/2 inch chunks of equal thickness. Combine the water, sugar, mirin and shoyu in a saucepan. Stir to combine, taste, and tweak until it tastes nice. Add the squash and jiggle the pan a bit to level everything out. Bring the mixture to a boil, and then simmer over low heat for about 15 minutes, or until the squash is tender throughout and the skin is cooked through. Stir in the beans and let them heat through.
To serve, use a slotted spoon to transfer the squash to a shallow bowl or platter. Drizzle with a bit of shoyu and the olive oil and sprinkle with zest and spring onion. Depending on the sweetness of the squash, you'll want to salt accordingly - either with more shoe or with sea salt.
Note: this dish is only gluten free if the shoyu or tamari you are using is gluten free. Tamari is generally wheat free.
2 pounds Kabocha Squash
2 cups water, dashi or lightly salted broth
2 tbs muscovado or brown sugar
2 tbs mirin
2 tbs shoyu (or tamari or soy sauce)
1 1/2 cups of large white beans cooked (or 1/2 lbs of dried beans soaked and cooked)
2 tbs extra virgin olive oil (or, if you have some handy, dish is extra delicious with blood orange olive oil from Baker & Olive)
Zest of 1 lemon
1/2 cup or more chopped green onions
Wash the squash well and cut, seed and slice into 1 1/2 inch chunks of equal thickness. Combine the water, sugar, mirin and shoyu in a saucepan. Stir to combine, taste, and tweak until it tastes nice. Add the squash and jiggle the pan a bit to level everything out. Bring the mixture to a boil, and then simmer over low heat for about 15 minutes, or until the squash is tender throughout and the skin is cooked through. Stir in the beans and let them heat through.
To serve, use a slotted spoon to transfer the squash to a shallow bowl or platter. Drizzle with a bit of shoyu and the olive oil and sprinkle with zest and spring onion. Depending on the sweetness of the squash, you'll want to salt accordingly - either with more shoe or with sea salt.
Note: this dish is only gluten free if the shoyu or tamari you are using is gluten free. Tamari is generally wheat free.
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