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Ingredients

• 1 kabocha squash (4 1/2 to 5 lb.)
• 3 tablespoons olive oil
• Salt and pepper
• 2 onions (6 oz. each)
• 1 pound green beans
• 1/2 red bell pepper (4 oz. total)
• 7 tablespoons butter
• 3 cloves garlic, peeled and minced
• 2 tablespoons mirin (sweet sake or sweet cooking rice wine) or cream sherry
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne

Description

When Kristine Snyder Saw Kabocha Squash On Sale, She Imagined A Multicultural Twist On The More Common Soup-in-a-squash Bowl: She Turned The Kabocha Into A Sort Of Moroccan Tagine For Fall Vegetables And Added An Asian-flavored Sauce. The Medley Would Als

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