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 Squash

Braised Asian-Inspired Kabocha Squash

Braising brings out the flavour and texture of Kabocha squash. Soy sauce and mirin enhance the sweet, nutty flavour of Kabocha squash.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 BCfresh onion diced
  • 2 lbs BCfresh Kabocha peeled, seeded, cut in 1-inch cubes
  • ½ cup chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • Salt and freshly ground pepper
  • 1 medium green onion sliced thin
  • 1 tbsp sesame seeds (optional)

Instructions
 

  • 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.

Notes

Enhance the nuttiness of the Kabocha by garnishing with sesame seeds - these can be toasted to another layer of flavour