Remove the seeds and stringy innards from the kabocha squash, and cut into easy to eat pieces.
Put all the ◆ ingredients into a pan, and add the kabocha squash.
Put a small drop lid (otoshibuta) on top of the contents of the pan, as well as a regular lid on the pan. Simmer over a low heat for 15-20 minutes, until a bamboo skewer pierces easily through the squash.
When the squash is cooked, remove the drop lid and the regular lid. Raise the heat to high and reduce the liquid.
Leave to cool in the pan for a while. Transfer to serving dishes, chill well in the refrigerator and serve.
Story Behind this Recipe
I wanted to make a simmered kabocha squash dish that would be good served cold for the Obon festival, so I added lemon juice to the simmering liquid. Surprisingly, my family loved it. Try serving it well chilled as a 3 o'clock snack or with green tea.
This is delicious when it's piping hot, of course. The cooking time may vary depending on the the type of kabocha squash you have, so adjust accordingly.