Boistfort Valley Farm
Community Supported Recipe Box

Soy-Braised Kabocha Squash


  • 1/4 cup chicken or vegetable broth
  • 3 Tbs soy sauce
  • 1 Tbs granulated sugar
  • 1 Tbs rice wine (sake) or dry sherry
  • 2 Tbs vegetable oil
  • 1 Tbs minced garlic
  • 1 Tbs minced ginger
  • One-half medium kabocha squash, peeled, seeded, and cut into 3/4-inch chunks (3-1/2 to 4 cups)


dish: side
season: fall

Combine the broth, soy sauce, sugar, rice wine, and 1/3 cup water in a small bowl. Stir to dissolve the sugar and set aside.

Heat the oil in a wok or 12-inch skillet over medium heat until hot. Add the garlic and ginger and cook, stirring constantly, until fragrant but not brown, 30 seconds. Add the squash, increase the heat to medium high, and cook, stirring occasionally, until the squash begins to soften and the aromatics brown slightly, about 3 minutes.

Reduce the heat to medium; add the soy sauce mixture, and stir, scraping the bottom of the pan with the spoon to loosen any stuck-on aromatics. Cover and simmer until the squash is just tender when pierced with a fork, 4 to 6 minutes.

by Ivy Manning from Fine Cooking Issue 95