Kabocha Squash (Japanese Pumpkin) Braised inMilk

"This squash/pumpkin braised in milk—*kabocha no miruku ni*—is a dish that you could imagine in a lunchtime bento box or as a side dish to some grilled salmon or roast pork. It's a great vegetable dish for children, who love things sweet and creamy. Japanese pumpkin (also known as kabocha squash) is best for this because it's sweet and nutty with a floury consistency that reminds me of eating chestnuts. As it cooks, the edges soften and become incorporated into the creamy "dressing." You could use butternut squash or sweet potato as a substitute, but also think about doing this with other vegetables, such as cauliflower. Gentle cooking is key so that this soft pumpkin does not get -- gasp! -- mushy, but if it does, have no fear, add a splash of rice wine vinegar and eat it cold the next day; it’s a rather interesting substitute to creamy potato salad. I have to admit, that is my favorite way to have it. This is inspired by this recipe (in Japanese): https://cookpad.com/recipe/4643158..."