One healthy habit is to eat fresh vegetables that are in season, preferably grown close by. So in honor of fall produce, here’s a great recipe for Kabocha Squash, or Japanese pumpkin. This healthy vegetable is slightly sweeter than most other squash (and tastes a little bit like pumpkin) and contains beta carotene, vitamin C, potassium, and iron.
The following recipe is fast and simple and provides a colorful, warm and nourishing side dish for a fall and early winter meal.

• 1/2 of Kabocha Squash
• 1/2 small onion
• 1 1/2 tbs pure vegetable oil
• 1 1/2 tbs mirin
• 1 1/2 tbs soy sauce
• 1 1/2 sake

Step 1: Steam the Squash
With a large kitchen knife, chop the kabocha squash into a few large slices (much like you would cut a cantalope). Place squash in a steamer for a few minutes. When you can stick your fork through the squash and it is soft like a potato then it’s time to remove from steamer. Let cool for a minute and chop into slightly smaller chunks.

Step 2: Season the Squash
Heat a medium-sized saucepan. Add oil. When oil is hot, add onion. Cook onion until soft and clear. Add sake, mirin. Stir. Add soy sauce. Stir. Add chunks of kabocha. Stir and cook for about one minute. Remove from heat and serve warm.

More Recipes:
Butternut Squash Soup with Brown Sugar and Sage from GlamSpirit
Gluttony and Yummy Turkey Chili from GlamNest
Healthy Eating Recipes from iFitandHealthy

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