LEMON SIMMERED SQUASH
Lemon Simmered Squash
- ½ of a Kabocha Squash, peeled (the traditional Japanese way is to peel it in spots, so it looks speckled)
- 1/2 cup dashi(Japanese soup stock) or you can use chicken broth instead
- zest of 1lemon plus its juice — use your judgment if it’s a large lemon
- 2 tablespoons soy sauce
- salt and pepper to taste (optional)
Simmer dashi and the lemon juice over medium heat in a large saucepan.
Add in the squash in one layer, and cover with a sheet of parchment.
Simmer for 3-4 minutes. Remove lid and turn squash gently to cook on the other side.
Replace parchment and cook another 3-4 minutes or just until cooked through.
Sprinkle soy sauce, salt and pepper over, and serve, garnished with the lemon zest.