Miso-soya butter makes this squash almost melt in your mouth, in this easy slow cooker recipe. Simply throw all the ingredients together to make kabocha magic.
I’m getting into the slow cooker game thanks to a very convincing conversation I had with a few friends over a couple pints of beer a couple weeks ago. They all have tried it and they all love it. And after giving it a few test spins, I’m happy to say that my palate and schedule is very grateful and that I’m a major “convertee” as well.
Slow Cooker Asian Kabocha Squash
Skill Level: Basic | Prep Time: 15 min | Cook Time: 2 hours | Total Time: 2 hours 15 min
1 Kabocha squash, peeled & de-seeded, cut into 1 inch cubes
1/2 cup melted butter, unsalted
2/3 cup brown sugar
1/4 cup soya sauce
1 Tbsp. dark miso paste
Star anise, 2 whole stars
Pepper to taste
Start by throwing all the above ingredients together (minus the pepper) in your slow cooker.
Turn on medium for 2 hours. Remove the star anise. Add pepper to taste.
Holy mackerel, that was the easiest recipe.