Chinese Braised Kabocha Squash Recipes

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SIMMERED KABOCHA SQUASH WITH SCALLIONS



Simmered Kabocha Squash With Scallions image

When you can't eat one more roasted winter vegetable, this bright, fragrant soup-stew does the trick. It's from "A Common Table" by Cynthia Chen McTernan, who publishes a food blog called Two Red Bowls. Kabocha, which she calls her "soul-mate squash," has a special earthy texture and a nutty flavor, but you could also do this with buttercup squash. Serve as a side dish, or as a light dinner with freshly cooked rice and a fried egg.

Provided by Julia Moskin

Categories     dinner, easy, lunch, quick, weekday, weeknight, vegetables, main course, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 6

2 tablespoons vegetable oil, such as canola or peanut
8 to 10 cups cubed kabocha squash, skin off or on (from 1 squash, 2 to 3 pounds); see note
1/2 cup thinly sliced or chopped scallions (6 to 8 scallions), more for serving
About 1 cup chicken or vegetable broth
Salt and ground black pepper
Sriracha, soy sauce or both, for serving (optional)

Steps:

  • In a wide skillet or wok, heat the oil over high heat until shimmering. Add the squash and toss with a spatula until evenly coated with oil. Cook, stirring occasionally, until lightly caramelized, 5 minutes.
  • Reduce the heat to medium and add the scallions. Stir, then add 1/2 cup of broth and stir again. Adjust the heat to a simmer. If using skin-on squash, turn the pieces so that the skin is submerged; this allows them to cook evenly.
  • Cover and simmer until squash is tender and skin (if using) is cooked through, 10 to 15 minutes. Check occasionally to make sure the pot isn't cooking dry; add broth as needed to keep the mixture simmering. The broth will reduce and thicken into a light sauce.
  • When cooked through, sprinkle generously with salt and pepper, stir and taste the squash and the broth. Add salt and pepper as needed. Serve hot, sprinkled with extra scallions. Ladle a little extra hot broth over each serving.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 3 grams, Carbohydrate 52 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1220 milligrams, Sugar 0 grams, TransFat 0 grams

CHINESE BRAISED KABOCHA SQUASH



Chinese Braised Kabocha Squash image

Make and share this Chinese Braised Kabocha Squash recipe from Food.com.

Provided by Member 610488

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons canola oil
1 piece ginger, minced (1/2 inch)
2 garlic cloves, minced
3 scallions, minced plus more for garnish
1/4 cup vegetable stock
3 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sugar
1/2 medium kabocha squash, peeled seeded cut into 1 inch by 4 inch wedges

Steps:

  • Heat oil in 12 inch skillet over medium-high heat.
  • Add ginger, garlic and scallions and cook until fragrant (2 minutes). Add stock, soy sauce, mirin and sugar. Bring to a 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 (15-20 minutes).

Nutrition Facts : Calories 59.9, Fat 4.7, SaturatedFat 0.3, Sodium 519.5, Carbohydrate 3.6, Fiber 0.3, Sugar 2.5, Protein 1.2

KABOCHA SQUASH CAKE



Kabocha Squash Cake image

"Yokan is a very sweet dessert often eaten with Green Tea" Serve this version with fruit.

Provided by That is Dr House to

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces kabocha squash
2 tablespoons plain flour
1 tablespoon cornstarch
2 teaspoons superfine sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 tablespoons water
2 egg yolks

Steps:

  • Cut off hard part from top and bottom of Kobocha then cut into 3 to 4 wedges. Scoop out the seeds and cut into chunks.
  • Steam in steamer, covered, for 15 minutes over med heat then use a chopstick and see if it can be pushed into center easily. Remove and leave covered for 5 minutes.
  • Remove skin. Mash flesh and push thru sieve or process in food processor. Transfer to mixing bowl and add rest of ingredients. Mix well.
  • Roll out makisu sushi mat as if you were making sushi. Wet muslin slighly and lay on mat. Spread mix on evenly. Hold nearest end and tightly roll up to other end. Close both other ends by rolling up or folding over muslin.
  • Put roll in steamer for 5 minutes. Remove from heat and let rest 5 more minutes.
  • Open the makisu when roll has cooled. Cut into 1 inch thick slices and serve cold on plates with thinly sliced nashi and kaki if desired.

Nutrition Facts : Calories 83.3, Fat 2.2, SaturatedFat 0.8, Cholesterol 94.4, Sodium 152.8, Carbohydrate 14.5, Fiber 1.5, Sugar 4, Protein 2.4

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