Add the cubed kabocha to the pot and bring it to a soft boil. Allow it to simmer for 15-20 minutes, or until it reaches your preferred level of tenderness. This dish can be enjoyed either hot or cold.

Kabocha squash no nimono (Japanese simmered kabocha squash) Adapted from carolinescooking.com , justonecookbook.com and chopstickchronicles.com . Makes 12-15 pieces, depending on size.

My family loves squash soup. At home, I make a lot of kabocha no nimono, a classic Japanese dish featuring chunky, skin-on dice of kabocha squash simmered in dashi broth seasoned with mirin and sake.

Placed cut-side down on a greased baking sheet, kabocha halves, with seeds scooped out, will bake to tenderness in 50 minutes to an hour in a 400 degree oven. Jan 15, 2003 Karola Saekel ...

½ (2 1/2-pound) kabocha squash, halved, seeded, and chopped into 2-inch pieces 1 tablespoon extra-virgin olive oil 1 small yellow onion , finely chopped (about 1 cup) ...

One of the most comforting nimono is simmered kabocha squash, a winter squash that is high in sugar, low in moisture and always delicious in savory or sweet recipes. Although simmered kabocha ...

This recipe is for a rich kabocha caramel purin (pudding) that uses fresh cream and real vanilla beans in addition to the kabocha. It has a dense and luxurious, mousse-like texture and tastes divine.

Kabocha squash is especially velvety and flavorful, but you can substitute the more common butternut or even sweet potatoes here. Cut the peanut butter by up to half for a leaner dish.

246 gms all-purpose flour. 4.5 gms baking soda. 1 gm salt. 2.5 gms cinnamon powder. 121 gms sugar. 80 gms brown sugar. 300 gms kabocha puree ( or canned pumpkin puree) ...