BAKED KABOCHA SQUASH
Steps:
- 1. Peel and seed kabocha squash. 2. Cut squash into 1/4 inch slices, each about 2" long and 1" wide, to make about 2 C. 3. Arrange kabocha in an even double layer in a 9 to 10" glass pie pan. 4. Sprinkle squash evenly with half the giner and chile slivers. 5. In a small bowl, mix sherry, fish sauce, 1 T soy sauce, and sugar. Drizzle half the wine mixture over squash. 6. Pour 1 to 3" water into bottom of pan (steamer). 7. Set pie pan 1 inch above water in steamer pan. 8. Cover and steam until squash in center is tender when pierced, 9 to 12 minutes. 9. Sprinkle with fresh cilantro and serve.
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