Recipe: Tasty Braised young Kabocha squash 炒嫩南瓜

Delicious, fresh and tasty.

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. Braising vegetables in a dashi-based braising liquid is an easy and delicious way to add flavor to hardy vegetables such as kabocha squash (or other winter squashes), carrots, turnips and other root.

Braised young Kabocha squash 炒嫩南瓜 The tweaks I made were to halve the butter and include a generous pinch pinch of kosher. Nutty and dry like winter squash. Fruit setting similar to summer squash. You can cook Braised young Kabocha squash 炒嫩南瓜 using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Braised young Kabocha squash 炒嫩南瓜

  1. Prepare 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. It's 1-2 of garlic cloves, minced.
  5. It's 2 TSP of cooking wine.
  6. You need of Hot water.
  7. Prepare to taste of Salt and pepper.
  8. It's 3 Tsp of olive oil.

Dashi Braised Kabocha Squash. by: savorthis. Mix remaining ingredients except cilantro and green onion. Start with kabocha squash, which is in many markets right now. Start with kabocha squash, which is in many markets right now.

Braised young Kabocha squash 炒嫩南瓜 step by step

  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..

Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. Transfer to a serving dish and garnish with the scallion greens. Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. Sign up for our new weekly newsletter, ThePrep, for inspiration and support for all.