1 whole kabocha squash, cut into large chunks
1 tbsp butter
1 pinch of salt
1 tsp Dr. Cowan’s Garden Wild Ramp powder
1 tsp Dr. Cowan’s Garden Carrot powder
- Place the squash chunks and salt in the donabe with ¼ cup of water. Heat on medium until steam is visible and then reduce heat to low.
- Simmer for 15 minutes or until squash is tender and soft.
- Sprinkle the Wild Ramp powder and Carrot powder over the top and add the butter. Mix around and keep the lid on until ready to serve.