Kabocha Squash with Apricot Ginger Glaze

Coat steamed cubes of this delicious winter squash with apricot-ginger glaze and it will dazzle the eye as well as the palate.

Fill a large pot with steamer basket, with 2 inches of water and bring to a boil. Add kabocha squash cubes and sprinkle with about 1 tablespoon of tamari, cover with lid. Steam until tender but not mushy, 7-9 minutes. Meanwhile mix all of the glaze ingredients together in a small bowl. Place steamed squash in a serving bowl and toss with glaze. Serve hot or cold. Garnish with fresh cilantro leaves.

Posted in: Dietary Considerations, Fall, Gluten-Free, Gluten-Free Fall, Gluten-Free Sides, Gluten-Free Winter, Sides, Vegan, Vegan Fall, Vegan Sides, Vegan Winter, Vegetarian, Vegetarian Fall, Vegetarian Sides, Vegetarian Winter, Winter

4 cups cubed, peeled kabocha squash
Tamari
For Glaze:
2 TB tamari
2 TB maple syrup
2” piece fresh ginger, minced
4 TB apricot preserves
Fresh cilantro, for garnish

Coat steamed cubes of this delicious winter squash with apricot-ginger glaze and it will dazzle the eye as well as the palate.

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