AuthorAmelia ThompsonHeat vegetable oil in a large skillet or wok over medium heat.
Add garlic and ginger, sauté for 1-2 minutes until fragrant.
Add kabocha squash chunks and stir to coat with the aromatics.
In a small bowl, mix soy sauce, maple syrup, rice vinegar, and vegetable broth. Pour over the squash.
Cover and simmer for 15-20 minutes, or until the squash is tender but not mushy.
Drizzle with sesame oil (if using) and garnish with green onions and sesame seeds before serving.
Ingredients
Directions
Heat vegetable oil in a large skillet or wok over medium heat.
Add garlic and ginger, sauté for 1-2 minutes until fragrant.
Add kabocha squash chunks and stir to coat with the aromatics.
In a small bowl, mix soy sauce, maple syrup, rice vinegar, and vegetable broth. Pour over the squash.
Cover and simmer for 15-20 minutes, or until the squash is tender but not mushy.
Drizzle with sesame oil (if using) and garnish with green onions and sesame seeds before serving.
Notes
Braised kabocha squash with garlic, ginger, soy sauce, and maple syrup. A savory and slightly sweet vegan dish, garnished with green onions and sesame seeds.
Conclusion
A savory and slightly sweet braised kabocha squash dish, infused with garlic, ginger, and soy sauce, perfect for a comforting vegan meal.
