Simmered Kabocha Squash With Scallions
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil, such as canola or peanut
- 8 to 10cups cubed kabocha squash, skin off or on (from 1 squash, 2 to 3 pounds); see note
- ½cup 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)
Nutritional analysis per serving (8 servings)
231 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 8 grams dietary fiber; 0 grams sugars; 4 grams protein; 1222 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Reduce the heat to medium and add the scallions. Stir, then add ½ 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.
- Step 3
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.
- Step 4
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.
- The rind of kabocha squash usually becomes soft enough to eat, but you may also remove it beforehand. When choosing, note that the smoothest squash (with fewer nubs and bumps) will be the most tender.
Private Notes
Comments
Microwave the whole squash a minute or two for easier cutting
This is now one of my all time favorites and I will be making this on the regular! I left the skin on, which I recommend. I used jasmine rice and made it with some coconut milk and miso paste mixed into the water while it cooked. Also, I didn’t think it would make such a big difference, but serving it with the fried egg, topped with the extra geeen onions and a little soy sauce and Sriracha made it SO much better! The squash is delicious on its own with the broth, but when it all comes together!
Serving with rice and a poached egg made this a meal! Great idea. Don’t forget the sriracha though.
This was good! We added dark soy to the simmering liquid and a bit of lime toward the end to brighten it up. Nice dinner :-)
Delicious, I definitely recommend adding soy sauce I added garlic chicken on top, quite good I will make again
I think adding Sumac is the way to go with this. A tablespoon or so gave the dish a nice sharp note without fighting the squash flavor at all. Would recommend
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