The Best Vegan Chinese Squash Kabocha Recipe You’ll Ever Try
This Vegan Chinese Squash Kabocha recipe combines sweet, nutty kabocha squash with savory seasonings to create a flavorful, plant-based dish. It’s perfect for anyone looking for a healthy, easy-to-make meal.
Equipment
- Large saucepan or wok
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
- Medium bowl
Ingredients
- 1 medium kabocha squash peeled and cubed
- 2 tablespoons sesame oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon chili flakes optional
- 2 tablespoons vegetable broth or water
- 2 green onions for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
- Peel and cube the kabocha squash.
- Heat sesame oil and sauté onion, garlic, and ginger.
- Add the kabocha squash, soy sauce, rice vinegar, maple syrup, and chili flakes. Stir well.
- Add vegetable broth and simmer until squash is tender (about 10-15 minutes).
- Garnish with green onions and sesame seeds, then serve.
Notes
- For extra flavor, top with fresh cilantro or a squeeze of lime juice.
- If you prefer a crunchier texture, lightly roast the squash before adding it to the pan.