Easy Nutritious Acorn Squash

Directions

1. 1
   Cut squash in half; remove seeds.
2. 2
   Wash.
3. 3
   Cut into pieces approximately 2 inches square.
4. 4
   Slice off small pieces of about 1/2 inch of the skin of the squash to give it a mottled appearance [or pare skin entirely, if preferred].
5. 5
   Place squash skin side down in a heavy 3-quart saucepan.
6. 6
   Add 1-1/2 cups dashi, the sugar and the mirin.
7. 7
   Cut parchment paper to fit into saucepan; lay loosely on top of squash.
8. 8
   Cover saucepan with lid.
9. 9
   Heat to boiling over medium heat.
10. 10
    Boil vigorously 4 minutes.
11. 11
    Gently turn pimpkin pieces over.
12. 12
    Continue boiling, covered with paper and lid for 4 minutes longer.
13. 13
    Add tamari soy sauce.
14. 14
    Add remaining 1/2 cup dashi, if needed.
15. 15
    Continue boiling, covered with paper and lid for another 7-8 munites, just until tender.
16. 16
    Serve hot or cool to room temperature.
17. 17
    Serves 4.
18. 18
    NOTE: you can cut the squash or also pumpkin into 2-inch squares and steam for 16 minutes in an Oster Digital Steamer [from Amazon.com] or in a steamer placed in a pot.
19. 19
    Also, dashi is made by boiling water with a piece of kelp and bonito flakes - see separate recipe OR buy instant dashi mix at your local asian grocery store.