This time of year, I can’t go to the grocery store or farmers’ market without coming home with some type of winter squash. Acorn, butternut, delicata – I love them all. They’re decorative and delicious, whether stuffed, roasted or puréed.
So, it’s no surprise that as soon as I spotted an orange kabocha at the California Avenue Farmers’ Market over the weekend, I got in line to buy one. Eager for a taste, I cut it up and turned out a simple side the following day.
Soy-braised kabocha squash is sweet, savory and super creamy, and can be enjoyed hot off the stove, at room temperature or chilled. Serve it alongside fish or as a topping for ramen and salad.
Recipe adapted from Saveur.
- 2 tablespoons avocado oil
- 2 garlic cloves, minced
- 1½" piece fresh ginger, peeled and minced
- 2 green onions, minced
- ¼ cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- ½ medium kabocha squash, peeled, seeded and cut into 1"-thick wedges
- thinly sliced green onions and black and white sesame seeds (optional, for garnish)
- In a medium fry pan, heat avocado oil over medium-high heat. Add garlic, ginger and minced green onions and cook until fragrant, about 1 minute.
- Add chicken broth, soy sauce, mirin and sugar and bring to a simmer.
- Arrange squash in a single layer in the fry pan. Reduce heat to low, cover and cook, flipping squash occasionally, until tender, about 25 minutes.
- Remove from heat and garnish with sliced green onions and sesame seeds, if using.