Sweet & Savory Braised Kabocha Squash Recipe
Cook Altoran Lee Bo-eun’s Healthy Braised Kabocha Squash – A Perfect Side Dish
I usually stir-fry kabocha squash in oil to make a simmered dish, but this method of steaming it in water results in a wonderfully delicate and clean flavor. Shall we make a sweet and savory braised kabocha squash dish? ^^
Ingredients- 1 Kabocha Squash (smaller ones are sweeter)
- A handful of nuts (e.g., walnuts, almonds)
- 2 Tbsp Soy Sauce
- 1 Tbsp Corn Syrup (or honey/maple syrup)
- 3-4 Tbsp Water
Cooking Instructions
Step 1
The first step to a delicious braised kabocha squash! Choose a kabocha squash that is not too large and is firm, as these tend to be sweeter. If you find it difficult to cut due to its hardness, microwave it for 3-4 minutes before slicing – this will make cutting much easier.
Step 2
Once the kabocha squash is easier to handle, cut it into bite-sized pieces (about 2-3 cm). Scoop out the seeds and pulp. You can remove the skin or leave it on, depending on your preference. Chop the nuts into similarly sized pieces to match the kabocha.
Step 3
While I usually sauté kabocha in oil, following Altoran’s method using water yields a lighter, more delicate dish. Add 3-4 tablespoons of water to a pan or pot with a lid. Place the prepared kabocha squash inside, cover with the lid, and steam over low heat until tender. Keep an eye on it to prevent burning.
Step 4
While the kabocha is steaming, lightly toast the prepared nuts in a dry pan over low heat. Toasting the nuts enhances their nutty aroma and improves their texture when combined with the savory glaze. Be careful not to burn them; toast for just 1-2 minutes.
Step 5
When the kabocha is almost tender, add 2 tablespoons of soy sauce and 1 tablespoon of corn syrup to the pan. You can substitute corn syrup with other sweeteners like honey or maple syrup. Adjust the amount of soy sauce based on the size of the kabocha and your taste preference. Stir gently to coat the kabocha and allow the flavors to meld as it simmers.
Step 6
Once the glaze has nicely coated the kabocha and the liquid has reduced slightly, add the toasted nuts and mix well. Continue to cook for a moment longer to ensure everything is evenly coated. Finally, turn off the heat and drizzle with a touch of sesame oil for an extra layer of nutty fragrance. Your delicious braised kabocha squash is ready!
