Simmered Kabocha Squash With Scallions
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.
- Total:
- Serves: 6 persons
Ingredients
- 2tablespoons vegetable oil, such as canola or peanut
- 8to 10 cups 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)
Instructions
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 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.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.