Quick Asian-Spiced Kabocha Squash
Like most other winter squashes, kabocha is a bear to cut, but, on the bright side, no peeling is required! The skin offers a pleasant and unique texture to the dish. For efficiency, I cut up all of the kabocha at once, and store any leftovers in baggies to use or freeze at my convenience.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 2 servings
Calories 76 kcal
Kabocha Squash Smallish Chunks
skin on if desired
plus additional if needed
Soy Sauce or Wheat-Free Tamari
Evaporated Cane Juice or Granulated Palm Sugar
Chinese 5-Spice Powder*
Place all ingredients in a skillet and heat to boiling. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes.
Remove the lid and continue to cook (stirring occasionally) until the liquid is pretty much gone / thickened, and the squash (and peel) is nice and tender. This takes me about 5 minutes, but if the liquid evaporates and your squash isn’t yet done to your liking, add more water 1 tablespoon at a time, and continue to cook, stirring occasionally. Serve.
*Chinese 5-Spice powder is a spice blend sold in most major supermarkets, but you can also buy organic versions online. It contains 5 traditional Chinese spices that may include any of the following: cinnamon, fennel, cloves, anise, star anise, ginger, white pepper, Sichuan pepper. You can make your own blend at home by combining 1 tablespoon each ground star anise and ground fennel seeds, 1 teaspoon each ground cinnamon (real cassia preferred) and Sichuan peppercorns, and 1/8 teaspoon ground cloves.