Daikon & Fall Squash Stew

A simple, warming fall dish—I make it almost twice a week.

Ingredients

  • Daikon radish

  • Orange-fleshed fall squash

  • Shallot

  • Ginger

  • Ground pepper

  • Cooking oil

  • Stock or warm water

  • Salt

  • Shrimp (optional)

  • Chives, cilantro, or parsley

Method

1. Peel the daikon completely and cut into large bite-sized pieces. Thinly slice the squash.

2. Heat oil and sauté shallot, ginger, and ground pepper until aromatic.

3. Add squash and cook until it begins to soften.

4. Add stock or warm water and bring to a boil.

5. Add daikon and salt, adding more liquid if needed. Boil for 1–2 minutes.

6. Stovetop: Reduce to medium-low and cook for about 40 minutes, until the daikon is very soft.

Pressure cooker: Cook under pressure for about 10 minutes.

7. Optional: Add a few shrimp near the end and reduce the broth slightly.

8. Serve hot and top with chives, cilantro, or parsley. I like chives best.