Kabocha (Japanese squash) Nimono Recipe

It helps to eat warm meals to keep your body temperature adequate and stay healthy! How about choosing boiled vegetables over salads, which are cold? I boiled Japanese squash (kabocha), which is rich in Vitamin C, E and beta carotene. They are all antioxidants, therefore great to improve your immune system.

The best part of boiling kabocha is the fact that you don’t have to add anything since it’s pretty sweet on its own. It may taste like sweeter version of baked/re-fried beans, which are rich in fiber like kabocha. 

Kabocha (Japanese pumpkin) is kind of squash that is denser, creamier and richer in flavor.

Once you remove seeds and pith, your kabocha is ready to go. It’s okay to leave skin.

In a pan, add water to barely cover cut pumpkins. Start boiling.

You can remove scam as water starts boiling. I used MUJI’s scam remover.

Reduce heat, cover it with a lid and leave it for 20 minutes or longer, until they are soft.

Soft and sweet…you could also make paste for desserts.