Simmered Kabocha Squash With Scallions
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 2tablespoons vegetable oil, such as canola or peanut
- 8 to 10cups cubed kabocha squash, skin off or on (from 1 squash, 2 to 3 pounds); see note
- ½cup 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)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
231 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 8 grams dietary fiber; 0 grams sugars; 4 grams protein; 1222 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
Reduce the heat to medium and add the scallions. Stir, then add ½ 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.
- Step 3
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.
- Step 4
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.
Tip
- The rind of kabocha squash usually becomes soft enough to eat, but you may also remove it beforehand. When choosing, note that the smoothest squash (with fewer nubs and bumps) will be the most tender.
Private Notes
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Cooking Notes
michelle
Microwave the whole squash a minute or two for easier cutting
Flufflhead
This is now one of my all time favorites and I will be making this on the regular! I left the skin on, which I recommend. I used jasmine rice and made it with some coconut milk and miso paste mixed into the water while it cooked. Also, I didn’t think it would make such a big difference, but serving it with the fried egg, topped with the extra geeen onions and a little soy sauce and Sriracha made it SO much better! The squash is delicious on its own with the broth, but when it all comes together!
Kathy
Serving with rice and a poached egg made this a meal! Great idea. Don’t forget the sriracha though.
Carolina Dagevos Millin
I added tomato red paprika and served it on a bed of Black beans. Was also delicious.
Jane
Instead of chicken stock, I dissolved about1.5T white miso in a cup of water. I eliminated the option of serving with soy sauce. This was delicious and vegan.
Aaron
I made this with butternut squash because kabocha wasn't available, but it was still great. In a wok, I found that the squash needed a bit more time to brown up than the 5 minutes the recipe specified.
LuLu
This recipe has elevated kabocha to my new favorite squash. The simplicity of the ingredients and preparation really let the squash's flavor shine. I personally didn't care for it with siracha, but tried some left over pepita dressing on it (a handful each of pepitas and cilantro, juice of one lime, a seeded 1/2 jalapeno, and salt, ground in a food processor, then thinned with a little water and/or lime juice). Divine!
cricketp
Remarkably tasty for something so easy. Although, full disclosure, I threw a little chorizo sausage on top for my husband. Don’t forget the sriracha - adds the extra oomph you need to finish it off.
Susanne Kernan
Serve with rice and a fried egg on top.
soph
I added some lime and hot red chile pepper paste. for some protein dolloped a little greek yogurt and garnished with cilantro. great with and without the yogurt! mixed a tbs of miso in boiling water as stock and served on top of rice. delicious!
Pam
Suggestion from article: serve with rice and soft-boiled egg.
michaelinsf
We enjoyed this with a side of warmed white beans rather than rice, and added a garnish of cilantro. Without the egg, this was still a substantial and warming winter dish. It’s in the rotation!
Georgina
I made it with leeks and about a tablespoon of miso.
Amanda
I have never been fortunate enough to run across a kabocha squash at my grocery store. But this recipe works perfectly with 2 acorn squashes! Followed the recipe exactly otherwise. I opted to leave the skin on. The sriracha and soy sauce really complete the dish. Served with on some leftover couscous and put a fried egg on top. If I ever find a kabocha squash, I’ll be sure to re-do this recipe.
Elena
I deeply regret not reading the notes and preparing this sans the egg rice but I have to say this is a pretty simple, cheap and filling recipe!! The sriracha/low sodium soy sauce was ESSENTIAL so don’t forget ;)
joetta
Just made this again this weekend and it is most excellent. I like to have it with a soy-marinated soft boiled egg. A very satisfying breakfast or lunch!
HSA
I garnished with chopped roasted red peppers and capers, and topped with grated gruyere cheese. I don't know that the cheese added much, but the capers and peppers were a welcome bright note. Kabocha is such a great ingredient, and this recipe really highlights it.
lauren
I was lucky enough to get a nice kabocha squash in my CSA box and this recipe was a perfect way to prepare it. I put the kabocha squash in the oven for 20 minutes at 350 degrees to soften it up for cutting.
Mary
This was not amazing but a good way to use up squash. I thought it was a little bland plain, but the sriracha added too much heat for me. Maybe I'll try soy sauce next time.
LINDA
You can also turn the skin sides to sit on the pan, submerged…..if you make a smaller portion, like for 2……Not so hard.
MJ
Wow! Simple and tasty, a full meal with some brown rice. I added just a drizzle of sesame oil which went well, also some red pepper flakes. Definitely needs the final touch of soy sauce to complicate the flavors, the higher quality the better.
Jason
So Good. did half kabocha half butternut. 1 cup broth not close to enough, try 1 cup broth and have a few cups hot water to keep it saucy. Also try adding a little miso paste at the end to pop the umami a bit. great over rice with cucumber and avocado.
Aimee
Loved this! With just the scallion, broth and S&P the squash flavor and texture is the star, so clever that it makes its own sauce. I used kabocha in substantial (1-2") cubes, it only took 10 min to cook through. Next time I will leave peel on.
James Tatom
Actually rated @ 3 1/2 in our house. Freshest scallions give best taste. Better to cook the covered squash 17 to 18 minutes.
Ed Wetschler
Just reserve a little extra chopped scallions (or chives) to sprinkle on top before serving.
Michelle
I had roasted some kabocha the night before, so I cut it up further and warmed it in oil with the green onions. I served it with some black garlic and gnocchi, because the squash was too soft to use as a side dish. Still, my dad didn’t love the gnocchi in there.
jordan
Served with rice, fried egg, chili crisp oil, and a side of hiziki salad. Delicious!
Tracy
Delicious with a fried egg atop - don’t leave out the soy sauce and sriracha.
Amanda
I have never been fortunate enough to run across a kabocha squash at my grocery store. But this recipe works perfectly with 2 acorn squashes! Followed the recipe exactly otherwise. I opted to leave the skin on. The sriracha and soy sauce really complete the dish. Served with on some leftover couscous and put a fried egg on top. If I ever find a kabocha squash, I’ll be sure to re-do this recipe.
RES
Buttercup squash is another good substitute for kabocha. I will always and forever choose either of those over butternut squash. Both have a sweeter and more intense flavor, plus they aren't watery like butternut tends to be.
Shauna
This is outrageously delicious. I peeled the kabocha, used Better Than Bouillon seasoned vegetable base for the broth, and followed the recipe pretty exactly—white rice, fried egg on top. Sriracha for serving, with a little more fine sea salt. Added soy sauce to a small portion to try that, but felt the soy overwhelmed the flavor of the kabocha.
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