Miso-mirin kabocha squash

This savory dish gets tropical flavor thanks to lemongrass.

Kabocha is a Japanese squash that has a fluffy texture similar to roasted chestnuts,” says Lauren Gerrie, co-owner of bigLITTLE Get Together, a New York-based culinary company. “It’s terrific served in a warming broth, flavored with antioxidant-rich spices such as ginger and cardamom.”

Serves 2

Also in this series: Zesty Butternut Squash Spread and Sweet-Spicy Roasted Delicata Squash

Photography by Robert Bredvad


2 cups water
6 cloves garlic, halved
3 tablespoons aji-mirin rice wine
1 tablespoon tamari
3 tablespoons orange juice
1 tablespoon fresh ginger, grated
1 teaspoon salt
2 black cardamom pods
1 stalk lemongrass, halved
3 cilantro roots
1 scallion, thinly sliced


1½ pounds kabocha squash
2 tablespoons cilantro leaves, torn


In a large pot, combine all broth ingredients and bring to a boil.
Reduce heat to medium and simmer for five minutes.
Meanwhile, cut the squash into 1½-inch chunks. Keep the seeds for another recipe. Add the lemongrass and cilantro roots to the pot.
Once the broth has simmered, carefully add in the squash and cover the pot with a lid. Simmer for about 15 minutes, until tender.
Remove the lid and turn off the heat; allow the squash to remain in the broth for another 10 minutes.
Remove the cardamom pods, lemongrass, and cilantro roots. Strain out the squash from the broth and store both in airtight containers in the fridge.


Reheat the broth for one minute in the microwave, then pour over the kabocha squash. Garnish with cilantro leaves.