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By  Brian Faulkner  On

Braised Asian-Flavoured Kabocha Squash

Braising brings out the flavour and texture of Kabocha squash.  Soy sauce and mirin enhance the sweet, nutty flavour of Kabocha squash.

Braised Asian-Flavoured Kabocha Squash
Braising brings out the flavour and texture of Kabocha squash. Soy sauce and mirin enhance the sweet, nutty flavour of Kabocha squash.
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Ingredients
  1. 2 tbsp vegetable oil
  2. 1 BCfresh onion, diced
  3. 2 lbs BCfresh Kabocha, peeled, seeded, cut in 1-inch cubes
  4. ½ cup chicken broth
  5. 1 tbsp soy sauce
  6. 1 tbsp mirin
  7. Salt and freshly ground pepper
  8. 1 medium green onion, sliced thin
Instructions
  1. Heat oil in large saucepan, add onion and cook, stirring occasionally until golden, about 4 minutes. Add the squash, broth, soy sauce, mirin, and salt and pepper to taste. Bring to a simmer, cover, and reduce the heat. Simmer until the squash is tender, 16 to 20 minutes. Remove the lid and simmer until the liquid thickens, 2 to 3 minutes. Adjust seasonings, sprinkle with green onion and serve immediately.
BCfresh Vegetables https://bcfresh.ca/

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