Braised Pumpkin with Scallions and Shiitakes

Darnell Lamont Walker leading Rituals Writing Workshop

November 1, 2016

Esalen Team

This delicious take on a favorite winter squash combines beautifully with the earthy flavor of Shiitake mushrooms. Enjoy!

Ingredients:

1 small pumpkin (or acorn or kabocha squash) seeds removed, cut into 1” cubes
12 Shiitake mushrooms, stems removed, thinly sliced
1 bunch scallions, thinly sliced, trimmings reserved
1 small piece of ginger, peeled and sliced thin
2 cups Mirin
1/3 cup soy sauce or ¼ cup Tamari

‍
You’ll need:

1 small saucepan
Mesh strainer
1 baking dish just big enough to hold the cubed pumpkin
Aluminum foil
Parchment paper

‍‍
Instructions:‍

Preheat the oven to 325 degrees.
In a small saucepan, heat the mirin to a simmer.
Add the soy sauce to taste, it should be salty but not too salty, it has to season the pumpkin.
Add the Shiitake stems, scallion trimmings, and ginger and simmer for 10 minutes. The mirin will reduce a bit, how much will depend on the size and shape of your pot. If it reduces by more than half, add a little water.
Strain out the solids and return the liquid to the saucepan.
Put the pumpkin in the baking dish and scatter in the sliced Shiitakes.
Pour the mirin mixture over the pumpkin. It should come a little less than halfway up the pumpkin. If there isn’t enough liquid, add a little water to increase the volume.
If your baking dish has a lid, place a piece of parchment over the dish and put the lid on. If your dish doesn’t have a lid, cover the pan with parchment, and then cover tightly with foil.
Place the dish in the oven and check after 30 minutes. It’s done when the pumpkin is soft, and the liquid should have reduced quite a bit.
If the liquid hasn’t reduced, remove the squash to a serving dish and keep warm while you reduce the liquid a bit on the stovetop, then pour it over the pumpkin, garnish with the sliced scallions, and serve.

No items found.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron

“Prayer, reading, meditation, walking.”
–Karen

“Erratically — which is an ongoing stream of practice to find peace.”
–Charles

“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer

“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne

“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven

“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.

Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.

What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?

About

Esalen Team

Braised Pumpkin with Scallions and Shiitakes

November 1, 2016

Esalen Team

This delicious take on a favorite winter squash combines beautifully with the earthy flavor of Shiitake mushrooms. Enjoy!

Ingredients:

1 small pumpkin (or acorn or kabocha squash) seeds removed, cut into 1” cubes
12 Shiitake mushrooms, stems removed, thinly sliced
1 bunch scallions, thinly sliced, trimmings reserved
1 small piece of ginger, peeled and sliced thin
2 cups Mirin
1/3 cup soy sauce or ¼ cup Tamari

‍
You’ll need:

1 small saucepan
Mesh strainer
1 baking dish just big enough to hold the cubed pumpkin
Aluminum foil
Parchment paper

‍‍
Instructions:‍

Preheat the oven to 325 degrees.
In a small saucepan, heat the mirin to a simmer.
Add the soy sauce to taste, it should be salty but not too salty, it has to season the pumpkin.
Add the Shiitake stems, scallion trimmings, and ginger and simmer for 10 minutes. The mirin will reduce a bit, how much will depend on the size and shape of your pot. If it reduces by more than half, add a little water.
Strain out the solids and return the liquid to the saucepan.
Put the pumpkin in the baking dish and scatter in the sliced Shiitakes.
Pour the mirin mixture over the pumpkin. It should come a little less than halfway up the pumpkin. If there isn’t enough liquid, add a little water to increase the volume.
If your baking dish has a lid, place a piece of parchment over the dish and put the lid on. If your dish doesn’t have a lid, cover the pan with parchment, and then cover tightly with foil.
Place the dish in the oven and check after 30 minutes. It’s done when the pumpkin is soft, and the liquid should have reduced quite a bit.
If the liquid hasn’t reduced, remove the squash to a serving dish and keep warm while you reduce the liquid a bit on the stovetop, then pour it over the pumpkin, garnish with the sliced scallions, and serve.

No items found.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron

“Prayer, reading, meditation, walking.”
–Karen

“Erratically — which is an ongoing stream of practice to find peace.”
–Charles

“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven

“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.

About

Esalen Team

Braised Pumpkin with Scallions and Shiitakes

About

Esalen Team

< Back to all articles

November 1, 2016

Esalen Team

This delicious take on a favorite winter squash combines beautifully with the earthy flavor of Shiitake mushrooms. Enjoy!

Ingredients:

1 small pumpkin (or acorn or kabocha squash) seeds removed, cut into 1” cubes
12 Shiitake mushrooms, stems removed, thinly sliced
1 bunch scallions, thinly sliced, trimmings reserved
1 small piece of ginger, peeled and sliced thin
2 cups Mirin
1/3 cup soy sauce or ¼ cup Tamari

‍
You’ll need:

1 small saucepan
Mesh strainer
1 baking dish just big enough to hold the cubed pumpkin
Aluminum foil
Parchment paper

‍‍
Instructions:‍

Preheat the oven to 325 degrees.
In a small saucepan, heat the mirin to a simmer.
Add the soy sauce to taste, it should be salty but not too salty, it has to season the pumpkin.
Add the Shiitake stems, scallion trimmings, and ginger and simmer for 10 minutes. The mirin will reduce a bit, how much will depend on the size and shape of your pot. If it reduces by more than half, add a little water.
Strain out the solids and return the liquid to the saucepan.
Put the pumpkin in the baking dish and scatter in the sliced Shiitakes.
Pour the mirin mixture over the pumpkin. It should come a little less than halfway up the pumpkin. If there isn’t enough liquid, add a little water to increase the volume.
If your baking dish has a lid, place a piece of parchment over the dish and put the lid on. If your dish doesn’t have a lid, cover the pan with parchment, and then cover tightly with foil.
Place the dish in the oven and check after 30 minutes. It’s done when the pumpkin is soft, and the liquid should have reduced quite a bit.
If the liquid hasn’t reduced, remove the squash to a serving dish and keep warm while you reduce the liquid a bit on the stovetop, then pour it over the pumpkin, garnish with the sliced scallions, and serve.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron

“Prayer, reading, meditation, walking.”
–Karen

“Erratically — which is an ongoing stream of practice to find peace.”
–Charles

“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven

“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.

About

Esalen Team

< Back to all Journal posts

Braised Pumpkin with Scallions and Shiitakes

November 1, 2016

Esalen Team

This delicious take on a favorite winter squash combines beautifully with the earthy flavor of Shiitake mushrooms. Enjoy!

Ingredients:

1 small pumpkin (or acorn or kabocha squash) seeds removed, cut into 1” cubes
12 Shiitake mushrooms, stems removed, thinly sliced
1 bunch scallions, thinly sliced, trimmings reserved
1 small piece of ginger, peeled and sliced thin
2 cups Mirin
1/3 cup soy sauce or ¼ cup Tamari

‍
You’ll need:

1 small saucepan
Mesh strainer
1 baking dish just big enough to hold the cubed pumpkin
Aluminum foil
Parchment paper

‍‍
Instructions:‍

Preheat the oven to 325 degrees.
In a small saucepan, heat the mirin to a simmer.
Add the soy sauce to taste, it should be salty but not too salty, it has to season the pumpkin.
Add the Shiitake stems, scallion trimmings, and ginger and simmer for 10 minutes. The mirin will reduce a bit, how much will depend on the size and shape of your pot. If it reduces by more than half, add a little water.
Strain out the solids and return the liquid to the saucepan.
Put the pumpkin in the baking dish and scatter in the sliced Shiitakes.
Pour the mirin mixture over the pumpkin. It should come a little less than halfway up the pumpkin. If there isn’t enough liquid, add a little water to increase the volume.
If your baking dish has a lid, place a piece of parchment over the dish and put the lid on. If your dish doesn’t have a lid, cover the pan with parchment, and then cover tightly with foil.
Place the dish in the oven and check after 30 minutes. It’s done when the pumpkin is soft, and the liquid should have reduced quite a bit.
If the liquid hasn’t reduced, remove the squash to a serving dish and keep warm while you reduce the liquid a bit on the stovetop, then pour it over the pumpkin, garnish with the sliced scallions, and serve.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron

“Prayer, reading, meditation, walking.”
–Karen

“Erratically — which is an ongoing stream of practice to find peace.”
–Charles

“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven

“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.

About

Esalen Team

About

Esalen Team

< Back to all articles

November 1, 2016

Esalen Team

This delicious take on a favorite winter squash combines beautifully with the earthy flavor of Shiitake mushrooms. Enjoy!

Ingredients:

1 small pumpkin (or acorn or kabocha squash) seeds removed, cut into 1” cubes
12 Shiitake mushrooms, stems removed, thinly sliced
1 bunch scallions, thinly sliced, trimmings reserved
1 small piece of ginger, peeled and sliced thin
2 cups Mirin
1/3 cup soy sauce or ¼ cup Tamari

‍
You’ll need:

1 small saucepan
Mesh strainer
1 baking dish just big enough to hold the cubed pumpkin
Aluminum foil
Parchment paper

‍‍
Instructions:‍

Preheat the oven to 325 degrees.
In a small saucepan, heat the mirin to a simmer.
Add the soy sauce to taste, it should be salty but not too salty, it has to season the pumpkin.
Add the Shiitake stems, scallion trimmings, and ginger and simmer for 10 minutes. The mirin will reduce a bit, how much will depend on the size and shape of your pot. If it reduces by more than half, add a little water.
Strain out the solids and return the liquid to the saucepan.
Put the pumpkin in the baking dish and scatter in the sliced Shiitakes.
Pour the mirin mixture over the pumpkin. It should come a little less than halfway up the pumpkin. If there isn’t enough liquid, add a little water to increase the volume.
If your baking dish has a lid, place a piece of parchment over the dish and put the lid on. If your dish doesn’t have a lid, cover the pan with parchment, and then cover tightly with foil.
Place the dish in the oven and check after 30 minutes. It’s done when the pumpkin is soft, and the liquid should have reduced quite a bit.
If the liquid hasn’t reduced, remove the squash to a serving dish and keep warm while you reduce the liquid a bit on the stovetop, then pour it over the pumpkin, garnish with the sliced scallions, and serve.

“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron

“Prayer, reading, meditation, walking.”
–Karen

“Erratically — which is an ongoing stream of practice to find peace.”
–Charles

“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve

“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.

“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven

“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.

Braised Pumpkin with Scallions and Shiitakes

About

Esalen Team

Upcoming Workshops

Upcoming Workshop

More Featured Content

About

Esalen Team

About

Esalen Team

About

Esalen Team

About

Esalen Team

About

Esalen Team

About

Esalen Team

Braised Pumpkin with Scallions and Shiitakes

About

Esalen Team

Related Articles

Upcoming Workshops

Upcoming Workshop

More Featured Content

Related Articles

Related Articles

About

Esalen Team

About

Esalen Team

Related Articles

Related Articles

About

Esalen Team

Related Articles

Related Articles

About

Esalen Team

About

Esalen Team

Related Articles

Related Articles

About

Esalen Team

Related Articles

Related Articles