For Flavor-Boosting, Stir-Fry First! Stewed Kabocha Squash

Kabocha squash, also known as Japanese pumpkin, has a sweet and nutty flavor similar to that of a sweet potato. It is rich in beta-carotene and a good source of dietary fiber.

This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

Print Recipe

Medium

For Flavor-Boosting, Stir-Fry First! Stewed Kabocha Squash

Cooking Method: Stewing, Stir-fry Cuisine: Asian, Vegetarian Courses: Lunch, Main Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 2 cup Kabocha Squash
• 2 tablespoon Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 tablespoon Brown Sugar
• 3 clove Garlic Cloves
• 1 teaspoon Ginger
• 1 tablespoon Vegetable Oil
• 1 cup Water

Instructions

1. Peel and cut the kabocha squash into bite-sized cubes.
2. In a large saucepan, heat the vegetable oil over medium heat.
3. Add the garlic and ginger and cook for 1 minute until fragrant.
4. Stir in the kabocha squash and cook for 5 minutes, stirring occasionally.
5. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and water.
6. Pour the sauce mixture over the squash and stir to combine.
7. Cover the saucepan and reduce the heat to low. Simmer for 30 minutes, or until the squash is tender.
8. Remove from heat and let the stewed kabocha squash rest for 10 minutes before serving.
9. Serve hot and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 25g9%

Sugars 4g

Protein 2g4%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.