Kabocha Squash

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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 63kcal

Ingredients

  • 1 lb Kabocha squash substitute butternut squash if needed
  • 1.5 cups Dashi substitute a very strong flavored chicken broth if needed (see pro tips below)
  • 2 tsp Reduced-sodium soy sauce
  • 2 tsp Sugar
  • 2 tsp Rice wine vinegar
  • Scallions chopped, garnish
US Customary - Metric

Instructions

  • Peel and remove any seeds and sticky stringiness from the squash and cut it into roughly large bite-sized pieces. Try to make them as even as possible.
  • Put the pieces of squash in a saucepan or sauté pan in a single layer. You want the pan to be just big enough to hold the squash without too much extra space.
  • Pour the dashi into the pan along with soy sauce, sugar, and rice wine vinegar; cover with a lid. Place over medium heat and bring to a boil.
  • Reduce the heat to a low simmer. Leave for around 20-30 minutes until the squash is tender by piercing with a fork.
  • Remove from the heat and leave to cool, covered, so that the squash continues to absorb the cooking liquid as it cools.
  • Either serve at room temperature or re-heat in the liquid to serve. Be careful as you take the pieces of squash from the pan as the flesh will be soft and delicate. Garnish with scallions.

Notes

Pro Tip: You can use pretty much any form of dashi for this, whether homemade, store bought or using instant dashi powder. Substitute a bold flavor chicken broth if you cannot find dashi or if you do not enjoy the flavor of it.

Nutrition

Calories: 63kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 379mg | Potassium: 480mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1554IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 1mg

Kabocha Squash

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 63 kcal

Ingredients
 
 

  • 1 lb Kabocha squash substitute butternut squash if needed
  • 1.5 cups Dashi substitute a very strong flavored chicken broth if needed (see pro tips below)
  • 2 tsp Reduced-sodium soy sauce
  • 2 tsp Sugar
  • 2 tsp Rice wine vinegar
  • Scallions chopped, garnish

Instructions
 

  • Peel and remove any seeds and sticky stringiness from the squash and cut it into roughly large bite-sized pieces. Try to make them as even as possible.
  • Put the pieces of squash in a saucepan or sauté pan in a single layer. You want the pan to be just big enough to hold the squash without too much extra space.
  • Pour the dashi into the pan along with soy sauce, sugar, and rice wine vinegar; cover with a lid. Place over medium heat and bring to a boil.
  • Reduce the heat to a low simmer. Leave for around 20-30 minutes until the squash is tender by piercing with a fork.
  • Remove from the heat and leave to cool, covered, so that the squash continues to absorb the cooking liquid as it cools.
  • Either serve at room temperature or re-heat in the liquid to serve. Be careful as you take the pieces of squash from the pan as the flesh will be soft and delicate. Garnish with scallions.

Notes

Pro Tip: You can use pretty much any form of dashi for this, whether homemade, store bought or using instant dashi powder. Substitute a bold flavor chicken broth if you cannot find dashi or if you do not enjoy the flavor of it.

Nutrition

Calories: 63kcalCarbohydrates: 12gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 379mgPotassium: 480mgFiber: 2gSugar: 5gVitamin A: 1554IUVitamin C: 14mgCalcium: 60mgIron: 1mg
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