Quick Asian-Spiced Kabocha

By Vegiegail

Ingredients

• 3/4 lb Kabocha Squash Smallish Chunks (cut to about 1-inch in size, skin on)
• 1/3 cup water, plus additional if needed
• 1 Tbsp Wheat-Free Tamari
• 1-1/2 Tbsp Evaporated Cane Juice or Granulated Palm / Coconut Sugar (these sugars are earthy subs for your standard brown sugar)
• 1 tsp fresh ginger, minced
• 3/8 tsp Chinese 5-Spice Powder

Details

Servings 2
Adapted from onefrugalfoodie.com

Preparation

Step 1

Place all ingredients in a skillet and heat to boiling. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes.

Remove the lid and continue to cook (stirring occasionally) until the liquid is pretty much gone / thickened, and the squash (and peel) is nice and tender. This takes me about 5 minutes, but if the liquid evaporates and your squash isn’t yet done to your liking, add more water 1 tablespoon at a time, and continue to cook, stirring occasionally. Serve.

Note: I have been devouring the entire batch within a day, but if you do put the leftovers in the refrigerator, the flavors seep in nicely and offer more of an infused flavor the next day. Feel free to enjoy it cold or warmed.