There are ingredients like these that are a perfect match and a perfect seasonal signature. Butternut squash and shiitake are one of these pairs. Funnily in Japanese butternut squash is called nippon kabocha ニホンカボチャ, which means basically Japanese kabocha. Yet until very recently it was impossible to find something else than regular kabocha, the small pumpkin with a green skin. But recently I have found butternut squash at the farmers market and I love it. Shiitake is very easy to find too, but this time I have found tiny ones, really cute and delicious. So I have used them quite intensively. Using the same pair of veggies I have prepared two different variations one Japanese one more western. The first one is takikomi rice. Which is a preparation where vegetables and rice are cooked together, at the same time. And the cooking base can be either dashi, warer or a seasoned one. I love simple water seasoned with soya sauce. So I cut a piece of butternut squash in cubes, use the shiitake as whole or cut in halves, put them on top of the rice and water, season with a large table spoon of soya sauce. And cook as usual.
The second version is as simple. It’s with pasta. In a pan I cook the butternut squash and the shiitake in olice oil, add some pork slices, season with pepper and a bit of salt. Boil some pasta of your choice. And serve. That’s it!!! Really simple!!
How do you like your autumn veggies?
