In its simplest form, food can nurture and soothe, reminding us of the comfort found in everyday moments. This simmered kabocha combines the earthy sweetness of Japanese pumpkin with the subtle, warming notes of dashi. Each bite offers a gentle richness, softened by the hint of fresh ginger—a quiet spice that awakens the senses. As the kabocha soaks up the dashi, it finds a satisfying balance of salty and sweet, perfect for embracing the colder months ahead.

Whether enjoyed as a side dish or a light meal, this kabocha recipe invites you to slow down and savor. Let each bite be a reminder of the warmth we can bring to our tables, even in the simplest of dishes.

Kabocha Squash Recipe 

Ingredients

• 1/2 medium kabocha squash, seeded and cut into bite-sized pieces
• 1 1/2 cups dashi stock, handmade or a quality store-bought option
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1/2 tablespoon sake (for an extra layer of flavor)
• 1 small piece fresh ginger, thinly sliced
• A pinch of salt

Steps

1. In a medium pot, combine the dashi, soy sauce, mirin, sake, and ginger. Bring it to a gentle simmer, then add the kabocha pieces, arranging them in a single layer for even cooking.

2. To help the flavors infuse fully, place a piece of baking paper, cut to fit the pot, directly on top of the kabocha like a gentle lid. This allows the squash to stay submerged and cook evenly. Partially cover the pot with a regular lid to allow steam to escape, and let the kabocha simmer for 15-20 minutes, or until tender.

3. Once tender, turn off the heat, cover the pot fully with the lid, and let the kabocha sit in the sauce for another 15-20 minutes to absorb more flavor. This dish can be enjoyed hot or cold, making it a versatile addition to any meal.

4. Serve with a bit of the broth, savoring each piece as a nourishing, simple delight for your table.