Description
Discover delicious and easy vegan kabocha squash recipes, perfect for healthy, gluten-free meals. Try our top flavorful dishes today!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium kabocha squash (900g or 2 pounds)
- 1 tablespoon minced ginger
- 2 scallions (sliced thinly, white and green parts separate)
- 2 tablespoons minced garlic
- ¼ cup (60ml) water
- ¼ cup (25g) brown sugar or coconut sugar
- ⅓ cup (80ml) low-sodium soy sauce or tamari
- ¼ cup mirin or rice wine
- 1 tablespoon clear rice vinegar
- 1 tablespoon gochugaru (Korean red chili powder) or red chili flakes
- 1 tablespoon toasted sesame oil
- Toasted sesame seeds (for garnish)
Instructions
- Prepare the Kabocha Squash
- Peel, halve, deseed, and chop the squash into bite-sized pieces.
- Roast at 400°F for 25-30 minutes or steam until tender.
- Make the Sauce and Stir-Fry Aromatics
- Combine brown sugar, soy sauce, and mirin to create the sauce.
- Stir-fry minced garlic, ginger, and scallions until fragrant.
- Combine Ingredients
- Add roasted squash to the sauce and stir to coat.
- Simmer on low heat until the squash is tender and the sauce is glossy.
- Serve the Dish
- Transfer to plates, drizzle with sesame oil.
- Garnish with sliced scallion greens and toasted sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 260kcal
- Sugar: 24g
- Sodium: 195mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5.5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan kabocha squash recipes