Make Sweet and Savory Kabocha Pumpkin

Kabocha, which literally means "pumpkin" in Japanese is a variety of pumpkin with sweet flesh and a starchy texture that's closer to sweet potatoes than the pumpkins we carve for Halloween. The creamy orange flesh is contrasted by a forest green skin, both of which get incredibly tender as they cook.

Kabocha no Amagarani or "sweet and savory simmered pumpkin" is a simple Japanese side dish that's eaten for breakfast, lunch or dinner in Japan. Because of its vibrant color, it's a popular addition to bento boxes and it tastes great with a bowl of rice.

To get the best results, you normally have to cook the kabocha and let it sit in the cooking liquid overnight to ensure it's properly seasoned, but by marinating it in sugar and soy sauce before cooking it, you can serve it right away. The marinated pumpkin is cooked in dashi (Japanese stock), along with the marinade until tender and seasoned to the core.

Making dashi, isn't difficult, but it does require some Japanese ingredients, so if you don't live in an area with an Asian grocery store, you can substitute vegetable stock, chicken stock, or even water. While kabocha pumpkins usually start showing up this time of year at farmer's markets and upscale supermarkets, if you can't find them near you, try this with sweet potatoes or acorn squash.