All About Pumpkins Varieties and Seed to Supper. In this recipe, I used the Kabocha Squash but Butternut or Acorn could have easily been substituted. There was so much squash left I had to figure out what to do with it.
Kabocha squash/Butternut squash
2 Cup (32 tbs), cubed
1⁄2 Bunch (50 gm)
5 , cut into 1 inch to 6 inch strips (seaweed variety)
1 Cup (16 tbs) (dried)
1 Teaspoon, crushed
4 Cup (64 tbs)
1. Soak the beans along with the kombu in water overnight. Drain the beans and quickly rinse it in running water.
2. Take a pan, and put the soaked and drained kombu (cut into 1" square pieces) at the bottom. Add the beans on top of it and add fresh water just enough to cover the beans. Turn the heat to a high so as to bring it to a boil.
3. Use a sharp knife and cut the squash into two and scrape out the strings and seeds from the inside which can be used later. Then cut it into 1/2" pieces.
1. When the beans is beginning to boil, the heat can be reduced to a simmer for 30 minutes. Add the squash cubes and pour additional amount of water on the top. Let it cook covered for about 10 minutes.
2. When the squash is getting tender add the kale. (Take the kale off the stem and break into 1" pieces.
3. To this add the crushed ginger and shoyu sauce and mix them well into the beans. Cover and cook it for 10 more minutes.
4. Once cooked, open the pan and give the kabocha squash, kale and the beans a bit of a toss.
5. Serve warm in a plate
When the beans are beginning to boil there would be white foam that is formed on the surface of the boiling liquid, it can be skimmed in order to reduce the effect of gastric issues in your body that could arise due to consumption of the beans.