Chinese Braised Kabocha Squash Food

CHINESE BRAISED KABOCHA SQUASH

Chinese Braised Kabocha Squash image

Make and share this Chinese Braised Kabocha Squash recipe from Food.com.

Provided by Member 610488

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons canola oil
1 piece ginger, minced (1/2 inch)
2 garlic cloves, minced
3 scallions, minced plus more for garnish
1/4 cup vegetable stock
3 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sugar
1/2 medium kabocha squash, peeled seeded cut into 1 inch by 4 inch wedges

Steps:

Heat oil in 12 inch skillet over medium-high heat.
Add ginger, garlic and scallions and cook until fragrant (2 minutes). Add stock, soy sauce, mirin and sugar. Bring to a simmer.
Add squash and cook, turning once, until softened (about 8 minutes). Reduce heat to low, cover, and cook until tender, turning once to evenly glaze (15-20 minutes).

Nutrition Facts : Calories 59.9, Fat 4.7, SaturatedFat 0.3, Sodium 519.5, Carbohydrate 3.6, Fiber 0.3, Sugar 2.5, Protein 1.2

SIMMERED KABOCHA SQUASH WITH SCALLIONS

Simmered Kabocha Squash With Scallions image

When you can't eat one more roasted winter vegetable, this bright, fragrant soup-stew does the trick. It's from "A Common Table" by Cynthia Chen McTernan, who publishes a food blog called Two Red Bowls. Kabocha, which she calls her "soul-mate squash," has a special earthy texture and a nutty flavor, but you could also do this with buttercup squash. Serve as a side dish, or as a light dinner with freshly cooked rice and a fried egg.

Provided by Julia Moskin

Categories dinner, easy, lunch, quick, weekday, weeknight, vegetables, main course, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil, such as canola or peanut
8 to 10 cups cubed kabocha squash, skin off or on (from 1 squash, 2 to 3 pounds); see note
1/2 cup thinly sliced or chopped scallions (6 to 8 scallions), more for serving
About 1 cup chicken or vegetable broth
Salt and ground black pepper
Sriracha, soy sauce or both, for serving (optional)

Steps:

In a wide skillet or wok, heat the oil over high heat until shimmering. Add the squash and toss with a spatula until evenly coated with oil. Cook, stirring occasionally, until lightly caramelized, 5 minutes.
Reduce the heat to medium and add the scallions. Stir, then add 1/2 cup of broth and stir again. Adjust the heat to a simmer. If using skin-on squash, turn the pieces so that the skin is submerged; this allows them to cook evenly.
Cover and simmer until squash is tender and skin (if using) is cooked through, 10 to 15 minutes. Check occasionally to make sure the pot isn't cooking dry; add broth as needed to keep the mixture simmering. The broth will reduce and thicken into a light sauce.
When cooked through, sprinkle generously with salt and pepper, stir and taste the squash and the broth. Add salt and pepper as needed. Serve hot, sprinkled with extra scallions. Ladle a little extra hot broth over each serving.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 3 grams, Carbohydrate 52 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1220 milligrams, Sugar 0 grams, TransFat 0 grams

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