15-Minute Braised Kobucha Squash
Kabucha squash is a Japanese pumpkin variety with edible skin. You wouldn’t believe that when you chop the squash but the skin is surprisingly tender when cooked. This recipe from one of my trusted Youtube channel is a true winner: Squash requires no peeling, uses only soy sauce for seasoning, and takes 15 minutes to cook. Sweet, savory, and a mouthful. No modifications needed. I am sold.
Ingredients:
1 small or medium sized Kabocha squash (I do not recommend using other types of squash)
1 bunch scallion or 1/2 onion chopped
2 or 3 tbsp soy sauce
2 tbsp canola oil
Instructions:
Cut squash in half and scoop out seeds
Cut squash into bite size pieces, about 1-2 inches
Fry scallion or onion in hot oil in large wok until fragrant and you see browning
Add squash pieces and stir to coat well with oil for 1 minute
Add 2 or 3 tbsp of soy sauce depending on size of squash
Stir everything together for another minute so squash is even coated with soy sauce
Turn heat to medium low, cover wok tightly with lid, and cook for about 15 minutes
Stir a few times during the 15 minute cooking time (stirring will prevent burning at the bottom)
After 15 minutes, squash pieces should be easily pierced through with a fork but not mushy, and there should be no cumulated juice because the squash is cooked in its own steam.
Optional: throw in a few chopped scallion greens or cilantro for colver
Note: You can cook the squash a few extra minutes for a softer texture, as preferred by CC#2.