Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Autumn squash just got a lot more exciting.
WHAT: A holiday-worthy side -- and a new way to cook with dashi.
HOW: Make dashi -- it's quick, we promise! -- then use it as a braising liquid for kabocha squash (soy sauce, mirin, and sesame oil join the party, too). Garnish with scallions and cilantro.
WHY WE LOVE IT: We never thought of using dashi to braise vegetables before; it's the perfect match for creamy kabocha squash. We love how caramelized the squash gets without needing to give it a long roast. This would be a handsome addition to a Thanksgiving table -- but it's quick enough to make on a weeknight, too.
Serves 4, as a side dish
1 medium kabocha squash
2 tablespoons oil (canola or light olive)
1 teaspoon sesame oil
1 cup dashi
1 tablespoon soy
2 tablespoons mirin
1/2 teaspoon chili garlic paste (more to taste)
Cilantro, chopped, for garnish
Green onion, thinly sliced, for garnish
Photo by James Ransom
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