Recipe of Perfect Braised young Kabocha squash 炒嫩南瓜

Braised young Kabocha squash 炒嫩南瓜 Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Braised young Kabocha squash 炒嫩南瓜” recipe we have found so far. This will be really delicious.

Ingredients of Braised young Kabocha squash 炒嫩南瓜

1. You need 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. Take 1-2 of garlic cloves, minced.
5. It’s 2 TSP of cooking wine.
6. Make ready of Hot water.
7. It’s to taste of Salt and pepper.
8. Make ready 3 Tsp of 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.

Braised young Kabocha squash 炒嫩南瓜 instructions

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 squash is a Japanese winter squash that has a similar texture and taste to butternut squash.You can find this squash at Japanese markets and other Asian.From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture Just like a regular pumpkin, kabocha squash is extremely versatile - it can be braised in stews and.

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.