This recipe is also available in French.
Soy-Braised Kabocha Squash
Ingredients
- 2 tbsp canola oil
- 1/2 inch ginger, minced
- 2 cloves garlic, minced
- 3 green onions, minced plus more for garnish
- 1/4 cup chicken or vegetable stock (reduced sodium)
- 3 tbsp soy sauce
- 1 tbsp mirin Japanese sweet rice wine
- 1 tbsp sugar
- 1/2 medium BCfresh Kabocha Squash, peeled, seeded and cut into 1" x 4" wedges
Instructions
- Heat oil in 12" skillet over medium-high heat
- Add ginger, garlic, and green onions; cook until fragrant, about 1-2 minutes
- Add stock, soy sauce, mirin, and sugar; bring to 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, about 15 minutes more
Notes
Tip: You don’t have to remove the skin; it will provide added texture as well as fibre and nutrition
View recipe in French
