Recipe and photos by Yuko Dobashi
Yield: 4 servings
½ kabocha squash or other winter squash, seeded and sliced into ¼-inch slices*
4 slices thick bacon
2 to 3 tablespoons white vinegar
3 tablespoons grated onion, including juice
1 tablespoon granulated sugar
½ teaspoon salt
*Note: Peel the squash before slicing or leave the peel on for a colorful presentation (do not eat). If your squash is hard and you have difficulty slicing it, you can warm it up in the microwave for 1 minute to soften it before cutting.
In a skillet over medium heat, fry bacon until crisp. Remove from pan and drain on a paper towel. Set aside to cool.
Drain all but 3 tablespoons of bacon grease from the pan and return it to heat. Add the squash slices and sauté approximately 10 minutes or until the bottoms caramelize. Turn and cook the other side for 5–10 minutes or until tender when pierced with a fork. Remove from heat and set aside.
Crumble cooled bacon and place in medium bowl. Add 2 tablespoons vinegar, onion, sugar and salt to bacon and mix together. Add kabocha slices to mixture and gently toss until coated. Chill in the refrigerator for 5 hours. Serve cold.
A native of Tokyo, Japan, Yuko Dobashi is excited to share wholesome Japanese recipes with Edible Omaha’s readers. A food photographer, Yuko loves to travel and try new restaurants. She enjoys the fact that the Omaha food scene is getting more diverse. Yuko earned her Bachelor of Science from the University of Nebraska–Lincoln and her Master of Business Administration from the University of Nebraska–Omaha. She works in Downtown Omaha for a Fortune 500 company. Follow her on Instagram @OmahaEat.