This recipe is also available in French.

Braised Kabocha Squash/ Courge kabocha braisée au soja

Soy-Braised Kabocha Squash


  • 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


  • 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


Tip: You don’t have to remove the skin; it will provide added texture as well as fibre and nutrition
View recipe in French