Simple Way to Make Braised young Kabocha squash 炒嫩南瓜

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, braised young kabocha squash 炒嫩南瓜. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Braised young Kabocha squash 炒嫩南瓜 is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Braised young Kabocha squash 炒嫩南瓜 is something which I have loved my whole life. They are nice and they look wonderful.

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. It tastes sweet and fragrant with tofu and veggie.

To get started with this particular recipe, we must prepare a few ingredients. You can cook braised young kabocha squash 炒嫩南瓜 using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Braised young Kabocha squash 炒嫩南瓜:

1. Get 2 cups thinly sliced kabocha squash
2. Take 4-5 shishito peppers, sliced
3. Make ready 1 small red pepper, sliced
4. Take 1-2 garlic cloves, minced
5. Get 2 TSP cooking wine
6. Prepare Hot water
7. Make ready to taste Salt and pepper
8. Prepare 3 Tsp olive oil

Transfer to a serving dish and garnish with the scallion greens. This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish. Really easy and relatively quick for a winter squash recipe and the end result will knock your socks off. The tweaks I made were to halve the butter and include a generous pinch pinch of kosher.

Instructions

Steps to make Braised young Kabocha squash 炒嫩南瓜:

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.

Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish. Browse All Kabocha squash Recipes. [[Image: Japanese pumpkin. nam gwa. sweet mama. kabachi. Wikipedia Article About Kabocha squash on Wikipedia.

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