For Japanese vegetable stew, I usually use a kabocha squash. Kabocha is a Japanese winter squash, which is mildly sweet and has low water content. But, I happened to have a delicata squash, which was distributed from CSA. The skin of delicata squash is edible, just like kabocha. So I gave it a try.
Delicata cooks quicker than kabocha, because it is softer and the flesh is thinner. But other than that, I didn’t have to make any modifications. A delicata squash has higher water content than a kabocha, but it worked just fine.
I used frozen string beans, which also came from CSA few weeks ago. Beans freeze well and handy to keep around. Before freezing, I sometimes blanch them but sometimes I don’t. Either way works fine.
This is great for side dish, and goes well with sake or beer.