Alex Lau
This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.
Recipe information
Yield
4 Servings
Ingredients
4 1½-inch-thick kabocha squash wedges
4 shallots, peeled
2 garlic cloves, peeled
3 sprigs thyme
4 tablespoons unsalted butter
2 tablespoons red wine vinegar
1 teaspoon honey
Kosher salt, freshly ground pepper
Preparation
Bring squash, shallots, garlic, thyme, butter, vinegar, honey, a big pinch of salt, and ½ cup water to a boil in a large skillet. Reduce heat to medium-high, cover, and simmer until tender, 12–18 minutes. Uncover and cook, turning squash halfway through, until liquid is evaporated and squash is browned, 5–8 minutes. Transfer vegetables to a platter. Add 1 Tbsp. water to skillet and cook just to scrape up browned bits. Drizzle pan juices over squash; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 140 Fat (g) 12 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 10 Dietary Fiber (g) 1 Total Sugars (g) 5 Protein (g) 1 Sodium (mg) 0
