Seven Samurai

Kabocha is a type of squash known as "Japanese pumpkin". It looks like a buttercup squash, in fact. Almost identical. If they are one and the same, somebody should let me know- I'll be buying buttercup squash by the bushel.

Just calling these dark green squash pumpkin doesn't do it justice. It has a thin shell, easily removed with a vegetable peeler, allowing it to be cooked in ways one simply can';t a normal Pumpkin.

Simmered Sweet Kabocha

Prep Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients:

1 lb kanocha

1 c water

4 tbsp sugar

1 tbsp soy sauce

Preparation:

Peel the kabocha using a vegetable peeler (unlike Western pumpkins, it will peel easily), and then cut it into 1 1/2 inch pieces.

Cooking:

Put water, sugar, soy sauce, and kabocha into a pot. Turn on high heat and bring to a boil, and then lower to a simmer and cover. Simmer for 15 minutes, or until the water is almost gone.