How to Cook 2020 Braised young Kabocha squash 炒嫩南瓜

Braised young Kabocha squash 炒嫩南瓜. Kabocha squash is a type of Japanese pumpkin and it is packed with amazing health benefits! Japanese Braised Kabocha Squash is an easy delicious side dish that reheats well. Many of us boil, roast, steam or grill vegetables.

Nutty and dry like winter squash. Fruit setting similar to summer squash. Transfer to a serving dish and garnish with the scallion greens. You can have Braised young Kabocha squash 炒嫩南瓜 using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Braised young Kabocha squash 炒嫩南瓜

1. You need 2 cups of thinly sliced kabocha squash.
2. It's 4-5 of shishito peppers, sliced.
3. It's 1 of small red pepper, sliced.
4. You need 1-2 of garlic cloves, minced.
5. Prepare 2 TSP of cooking wine.
6. It's of Hot water.
7. You need to taste of Salt and pepper.
8. You need 3 Tsp of olive oil.

This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish. Really easy and relatively quick for a winter squash recipe and the end result will knock your socks off. The tweaks I made were to halve the butter and include a generous pinch pinch of kosher. Start with kabocha squash, which is in many markets right now.

Braised young Kabocha squash 炒嫩南瓜 instructions

1. Thinly slice kabocha squash. If seeds are tender enough, keep them..
2. Remove pepper seeds and slice them. Mince garlic..
3. Saute peppers in olive to release it's aroma for about 20 second. Add garlic and keep stir for 5 more seconds..
4. Add squash and sauté for about a minute. Season them with salt and pepper..
5. Add wine and hot water to cover them all. Cook on high heat to braise the squash. Add more water if needed. Mine become tender after 5 minutes. Taste and adjust seasoning..
6. Serve with rice, porridge, over pasta or in a flat bread..

Start with kabocha squash, which is in many markets right now. Dashi Braised Kabocha Squash. by: savorthis. Mix remaining ingredients except cilantro and green onion. Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.