Instructions: CHEF Ben Davis serves spiced kabocha squash with a venison salad. But the thin slices of kabocha, pickled in a sweet, mellow vinegar mixture, also go
well with hot cook meats, from beef to turkey. The squash is ready to eat as soon as it cools. Chop with cilantro and red bell pepper or ripe tomato and serve as a relish on Cuban black bean soup. Featured in Food Guide,

1. Cut squash in half; scoop out seeds.

2. With a vegetable peeler, pare green skin from squash; discard. Using a slicer or knife, cut squash into 1/8-inch thick crescent-shaped slices

(makes about 6 cups); rinse slices.

3. In a 4- to 5- quart nonreactive pan, combine vinegar, mirin, ginger, and anise. Bring to boiling over high heat, then reduce heat and simmer 5 minutes. Add squash and return to boiling over high heat.

4. Transfer spiced mixture to a jar. Let cool before serving. Or let cool slightly, cover and store in the refrigerator for up to 4 weeks.

MAKES 6 cups, drained. PER 1/4-CUP drained serving, 18cal., 5% CFF; 0.4g

FOR GIFTS: Pack the spiced squash with its liquid in small, clean, canning
jars (clamp lid with rubber ring). Tie ribbon around the top rim and place a sprig or two of dried wheat or holly through the ribbons knot. Caution: Although this is acidic and will store well, it should not be shipped because its shelf-life depends upon constant refrigeration.

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