Kabocha Squash with Apricot Ginger Glaze

  • 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.

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.