Macrobiotic Soy Milk-Simmered Kabocha Squash

Macrobiotic Soy Milk-Simmered Kabocha Squash

If you're making this for a snack, increase the maple syrup. If you're having it as a side-dish for a meal, add a bit more salt when cooking.

Ingredients: 4 servings

Kabocha squash
150 g (1/4)
100 ml
Soy milk
100 ml
Maple syrup
2 teaspoons
to taste


1. Roughly cut the kabocha into pieces of your desired size, and peel a sliver of skin from all the edges of each cube.
2. Put all of the ingredients into a pot and cook over a medium heat. Then reduce and simmer on low heat.
3. Once the liquid has completely evaporated, turn off and let the flavors meld.

Story Behind this Recipe

Kabocha squash has plenty of carotene, meaning it's great for those following a macrobiotic diet.