Sweet & Savory Braised Kabocha Squash Recipe
A Deliciously Balanced Braised Kabocha Squash – Perfect as a Side Dish or Snack!
Kabocha squash is incredibly delicious right now, and its skin is so tender! This braised kabocha recipe, packed with nutrients, is wonderful as a side dish for meals or as a delightful snack. The subtle sweetness of the squash combined with a savory soy sauce glaze and crunchy nuts makes it a crowd-pleaser.
Main Ingredients- 1 medium Kabocha squash
- 1/3 cup nuts (walnuts, almonds, etc.)
- A pinch of sesame seeds
Cooking Instructions
Step 1
1. Wash the kabocha squash thoroughly. If you try to cut it directly, it can be quite hard. To make it easier, microwave the squash for about 3 minutes. This will soften the skin, making it much simpler to cut. 2. Use a spoon to scoop out and discard the seeds from the center. 3. Cut the squash into approximately 12 wedges. This size is perfect for braising.
Step 2
Prepare your preferred nuts. I’m using walnuts for their rich flavor.
Step 3
You can peel the kabocha skin if you prefer, but with fresh kabocha, the skin is tender enough to leave on. Heat 2 tablespoons of cooking oil in a pot over medium heat. Add the cut kabocha squash.
Step 4
Sauté the squash gently, being careful not to burn it, until lightly coated. Then, pour in 1 cup of water. Cover the pot and simmer until the squash is tender.
Step 5
Once the kabocha is mostly cooked, add 2 tablespoons of soy sauce for seasoning.
Step 6
Reduce the heat to low. It’s crucial to simmer gently from this point on to prevent the sauce from burning.
Step 7
Add the prepared nuts to the pot. The nuts will add a lovely texture and nutty flavor to the dish.
Step 8
Stir in 1/2 tablespoon of ginger syrup and mix well. The ginger syrup adds a sophisticated aroma that beautifully complements the sweetness of the kabocha.
Step 9
Your simple and delicious braised kabocha squash is ready! Enjoy it with a warm bowl of rice or as a satisfying snack.
