Chinese Kabocha Squash Recipes
Chinese kabocha squash recipes are flavorful, easy to make, and packed with nutrients. This dish combines the natural sweetness of kabocha with savory Chinese seasonings like soy sauce, garlic, and ginger. Perfect as a side dish or main course, it's a comforting and versatile addition to any meal. Try it today for a delicious taste of Chinese home cooking!
Equipment
- Wok or Large Skillet For stir-frying and braising the kabocha squash.
- Cutting Board & Sharp Knife To safely cut the kabocha squash into cubes.
- Vegetable Peeler Helps remove the tough outer skin of the kabocha squash.
- Measuring Spoons & Cups For accurate ingredient portions.
- Wooden Spoon or Spatula To stir-fry and evenly coat the squash with sauces.
- Lid or Cover for Wok Essential for simmering and softening the squash.
Ingredients
- 1 small kabocha squash about 2 lbs, peeled and cubed
- 2 tbsp vegetable oil or sesame oil
- 2 cloves garlic minced
- 1- inch ginger minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce optional
- 1 tsp sugar or honey
- 1/2 cup vegetable broth or water
- 1/2 tsp five-spice powder optional
- 1/2 tsp salt adjust to taste
- 1/4 tsp white pepper
- 1 tbsp scallions chopped (for garnish)
- 1 tsp toasted sesame seeds optional
Instructions
Step 1: Prepare the Kabocha Squash
- Peel the kabocha squash, remove seeds, and cut into 1-inch cubes.
Step 2: Sauté Aromatics
- Heat vegetable oil in a wok or skillet over medium heat.
- Add garlic and ginger, stir-fry until fragrant (about 30 seconds).
Step 3: Cook the Kabocha Squash
- Add the kabocha squash cubes and stir-fry for 2 minutes.
- Pour in soy sauce, oyster sauce, sugar, and five-spice powder.
- Stir well to coat the squash evenly.
Step 4: Simmer Until Tender
- Pour in vegetable broth and cover the wok.
- Simmer for 10-12 minutes or until the squash is soft but not mushy.
- Adjust seasoning with salt and white pepper.
Step 5: Garnish & Serve
- Remove from heat, sprinkle with scallions and sesame seeds.
- Serve warm as a side dish or with steamed rice. Enjoy!
Notes
- For a spicy version, add Sichuan chili flakes or chili oil.
- Make it vegan by skipping oyster sauce or replacing it with mushroom sauce.
- Can be mashed for a creamy texture or blended into soup.
- Pairs well with tofu, mushrooms, and bok choy.