Kabocha with Red Bean Jam

Name: Kabocha with Red Bean Jam
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 200 g kabocha squash; 1 can red bean paste / red bean jam; water

Fushicche @cook_2448266

Japan

On "Toji" (the winter solstice day) it's a custom to eat pumpkins in Japan. My mum always makes this sweet and delicious pumpkin dish on that day - it's a super yummy and healthy sweet treat!

Fushicche @cook_2448266

Japan

On "Toji" (the winter solstice day) it's a custom to eat pumpkins in Japan. My mum always makes this sweet and delicious pumpkin dish on that day - it's a super yummy and healthy sweet treat!

Saved

Ingredients

20 mins

2 servings

200 gkabocha squash
1 canred bean paste / red bean jam
water

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Steps

20 mins

1

Cut a pumpkin into small bite sized pieces (about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 3 min until the pumpkin becomes soft.
2

Open the can of red bean jam, put it into a pot with the softened pumpkin. Add a can or cup full of water and cook for about 15 min on a low heat. Once done, let cool for a bit, but it's best to enjoy this tasty this dish warm or hot.