tag:blogger.com,1999:blog-2861201262049157252.post4157447628824277517..comments2020-03-13T21:21:03.213-07:00Comments on 32 Above - Life in Monterey County: Pumpkin: Roasted, Pureed, BakedLaurenhttp://www.blogger.com/profile/01328922270987438129noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-2861201262049157252.post-71509827215468651512010-09-30T23:36:26.289-07:002010-09-30T23:36:26.289-07:00Hey sis, message from the prodigal son here in Jap...Hey sis, message from the prodigal son here in Japanland.<br /><br />They locals have taught me a wonderful recipe using squash that I have been adding as a side dish almost every night. Enjoy! <br /><br /><br />Ingredients:<br /><br />* 1 lb buttercup squash<br />* 3/4 cup dashi stock (you should be able to substitute with Campbell`s Consomme stock if you cannot find any dashi)<br />* 2.5 tablespoons sugar<br />* 1.5 tablespoons soy sauce<br /><br /><br />Directions:<br /><br />Prep Time: 10 mins<br />Total Time: 30 mins<br /><br />1. Cut squash into small chunks about 1 and 1/2 inch cube.<br /><br />2. Leave skin on (the texture of the cooked skin is great! It is totally better this way).<br /><br />3. Put dashi soup stock, sugar, soy sauce, and squash chunks in a pan.<br /><br />4. Place the pan in high heat and bring it to boil.<br /> <br />5. Turn down the heat to low.<br /> <br />6. Simmer squash until the liquid has been absorbed and is nearly gone .<br /><br />7. Drain any excess liquid.<br /> <br />8. Serve warm or cold.Anonymoushttps://www.blogger.com/profile/18363783463669665940noreply@blogger.com