Instructions: "Kabocha no Lemon Kureem Kake"

* Hold the water and add only as much as needed

** Original was 2 tbsp salad oil; all oil can be omitted if desired

*** Without sweetener, can be used in vegan mushroom stroganoff

Squash preparation:
Steam the kabocha until tender. Arrange slices on a platter. Or, scoop the flesh out of the skin, and mash the chunks. Place a mound of the mashed kabocha in small individual dishes.

Lemon Creme Fraiche:
Combine all the ingredients in a blender until absolutely smooth.

Top with the Lemon Creme Fraiche, and serve.

I cannot tell you just how wonderful this is! The Lemon Creme Fraiche is outstanding, and works very well with the squash. You can use any squash, or even sweet potatoes.

By omitting the sweetener, Miyoko says you can use the creme fraiche in a dairy-free mushroom stroganoff. The possibilities for this creme fraiche are endless. How about on some steamed asparagus, or even broccoli? Yum!!

BTW, if you havent had kabocha, do try it. Its a delightful winter squash.

NOTES : "This very simple and unique dish is a vegan replication of something I tasted at a progressive nomi-ya (a Japanese drinking establishment serving a variety of tapas-style delectables). In the original version, heavy cream was used. I have substituted silken tofu with excellent results.

This dish can be an appetizer or side dish."

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