Best 4 Simmered Kabocha Squash With Scallions Recipes

Simmered kabocha squash with scallions is a delicious and nutritious Japanese dish that is perfect for a cold winter day. Not only is it extremely satisfying, its sweetness and savory flavors mix incredibly well to create a hearty and well-balanced meal. This traditional Japanese dish is a favorite among many, and it's a great way to warm up on a cold day.

Here are our top 4 tried and tested recipes!

SIMMERED KABOCHA SQUASH WITH SCALLIONS

Simmered Kabocha Squash With Scallions image

When you can't eat one more roasted winter vegetable, this bright, fragrant soup-stew does the trick. It's from "A Common Table" by Cynthia Chen McTernan, who publishes a food blog called Two Red Bowls. Kabocha, which she calls her "soul-mate squash," has a special earthy texture and a nutty flavor, but you could also do this with buttercup squash. Serve as a side dish, or as a light dinner with freshly cooked rice and a fried egg.

Provided by Julia Moskin

Categories dinner, easy, lunch, quick, weekday, weeknight, vegetables, main course, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil, such as canola or peanut
8 to 10 cups cubed kabocha squash, skin off or on (from 1 squash, 2 to 3 pounds); see note
1/2 cup thinly sliced or chopped scallions (6 to 8 scallions), more for serving
About 1 cup chicken or vegetable broth
Salt and ground black pepper
Sriracha, soy sauce or both, for serving (optional)

Steps:

In a wide skillet or wok, heat the oil over high heat until shimmering. Add the squash and toss with a spatula until evenly coated with oil. Cook, stirring occasionally, until lightly caramelized, 5 minutes.
Reduce the heat to medium and add the scallions. Stir, then add 1/2 cup of broth and stir again. Adjust the heat to a simmer. If using skin-on squash, turn the pieces so that the skin is submerged; this allows them to cook evenly.
Cover and simmer until squash is tender and skin (if using) is cooked through, 10 to 15 minutes. Check occasionally to make sure the pot isn't cooking dry; add broth as needed to keep the mixture simmering. The broth will reduce and thicken into a light sauce.
When cooked through, sprinkle generously with salt and pepper, stir and taste the squash and the broth. Add salt and pepper as needed. Serve hot, sprinkled with extra scallions. Ladle a little extra hot broth over each serving.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 3 grams, Carbohydrate 52 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1220 milligrams, Sugar 0 grams, TransFat 0 grams

STEAMED KABOCHA WITH GINGER-SOY DRESSING

Steamed Kabocha With Ginger-Soy Dressing image

The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.

Provided by Sohla El-Waylly

Categories Bon Appétit Side Squash Sesame Oil Soy Sauce Green Onion/Scallion Steam Vegetarian Dairy Free Peanut Free Tree Nut Free Healthy Vegetable

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 scallions, white and dark green parts separated, thinly sliced
1 garlic clove, finely chopped
2 Tbsp. seasoned rice vinegar
2 Tbsp. toasted sesame oil
1 Tbsp. soy sauce
2 tsp. honey
1 tsp. finely chopped peeled ginger
1 small kabocha or 2 acorn squash (about 2 lb.)
1 tsp. toasted sesame seeds

Steps:

Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don't bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)
Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13-15 minutes.
Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.

SIMMERED KABOCHA SQUASH

Simmered Kabocha Squash image

Savory and comforting, this simmered kabocha squash side dish is easy to prepare and so onolicious.

Provided by Kathy YL Chan

Categories Hawaii Recipes

Time 25m

Number Of Ingredients 5

Ingredients

½ of a whole kabocha
2 ½ cups dashi (or chicken stock)
2 tablespoons mirin
1 tablespoon soy sauce
1 teaspoon salt

Steps:

Wash the kabocha and discard the seeds. Do not peel the kabocha.
Cut kabocha into 1 ½ inch squares.
Place the kabocha (ideally in a single layer) into a big saucepan. Combine the dashi, mirin, soy sauce, and salt, and pour into the saucepan.
Cover and bring to a boil.
Reduce the heat to low and let simmer, uncovered for 15 minutes (until the kabocha is tender but not mushy).
Serve warm or at room temperature as a side dish. Eat and enjoy ^_^

SIMMERED KABOCHA PUMPKIN AND FRIED TOFU WITH SWEET SOY SAUCE

Simmered Kabocha Pumpkin and Fried Tofu with Sweet Soy Sauce image

This is a kind of traditional Japanese nimono. It's really good for lunchboxes too. You can get Japanese kabocha pumpkin at a Japanese market, Chinese market, or another Asian market. The dish is even better the next day as leftovers (served hot or cold).

Provided by kyoko

Categories Side Dish Vegetables Squash

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

½ kabocha squash - seeded, peeled, and cut into 2-inch cubes
2 cups prepared dashi stock
1 (10 ounce) package fried tofu, cut into 16 pieces
¼ onion, thinly sliced
3 tablespoons sake
3 tablespoons mirin
3 tablespoons soy sauce
3 tablespoons white sugar
1 pinch salt

Steps:

Soak kabocha in a bowl of water for 15 minutes. Drain.
Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil; reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.
Cool before serving, about 10 minutes.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 34.1 g, Cholesterol 1.2 mg, Fat 15.4 g, Fiber 5 g, Protein 17.1 g, SaturatedFat 2.3 g, Sodium 914 mg, Sugar 19 g

Tips:

Choose the right kabocha squash: Look for a squash that is ripe and has a deep orange color. The skin should be smooth and free of blemishes.
Peel and cut the squash: Peel the squash and cut it into 1-inch cubes. You can also use a spoon to scoop out the seeds.
Simmer the squash: Place the squash cubes in a pot with water or broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the squash is tender.
Add the scallions and ginger: Once the squash is tender, add the scallions and ginger. Cook for an additional 5 minutes, or until the scallions are softened.
Season to taste: Add salt, pepper, and sesame oil to taste. You can also add a little bit of soy sauce or rice vinegar for extra flavor.
Serve: Serve the kabocha squash immediately, or let it cool and store it in the refrigerator for later.

Conclusion:

Simmered kabocha squash with scallions is a simple but delicious dish that is perfect for a weeknight meal. It is also a great way to use up leftover squash. The squash is soft and sweet, and the scallions and ginger add a nice savory flavor. This dish is also very versatile. You can serve it as a side dish, or you can add some protein, such as chicken or tofu, to make it a main course.