Source: dLife

Sherry, ginger, and star anise marinated kabocha squash.

Servings

2 lb Squash, summer, all types, fresh, medium (Kabocha)
4 cup Vinegar, brown rice, seasoned
1 cup cooking sherry (or mirin)
8 piece ginger root, fresh, 2" knob (each the size of a quarter)
1 tsp whole star anise (8 whole star anise)

1 Slice squash in half and remove seeds. Peel off green skin from squash. Slice squash into 1/8 inch thin pieces. Wash pieces.
2 Mix vinegar, mirin, ginger, and anise in a pot and let boil over high heat. Lower heat and simmer 5 minutes. Place squash in pot and let boil again.
3 Pour mixture into a jar and let cool without lid. Can be chilled up to 4 weeks.

Pack the spiced squash with its liquid in small jars as a gift. The squash keeps well in the refrigerator for at least a month. This is great as a garnish or sauce over meat.