Easy Chinese Kabocha Squash
Explore the versatility of kabocha squash in various delicious vegan Chinese recipes that enhance its sweet and nutty flavor.
Ingredients
For Braised Kabocha
- 1 medium kabocha squash cut into bite-sized pieces
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oil for sautéing
For Sweet and Sour Kabocha Stir-Fry
- 150 gm kabocha squash thinly sliced with skin
- 150 gm bitter gourd sliced
- to taste dried shrimp optional
- 1 tablespoon light soy sauce
- 1 tablespoon oil for frying
- 15 minutes wait time for salt on bitter gourd for drawing out moisture
For Five-Spice Roasted Kabocha
- 2 pounds kabocha squash
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon lemongrass powder
- 1/4 teaspoon purple shallot powder
- 1/4 teaspoon wild mountain cumin powder
- 1/4 teaspoon Kashmiri chili powder
- 2 tablespoons chili oil
- 1/2 cup crunchy chickpeas
For Sichuan-Style Spicy Kabocha
- 1 medium kabocha squash prepared
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons chili oil
For Ginger-Scallion Kabocha Noodle Bowl
- 1 medium kabocha squash
- 100 g rice vermicelli noodles
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
Instructions
Braised Kabocha with Garlic Sauce
- Cut the kabocha squash into bite-sized pieces and sauté in oil until tender.
- Add minced garlic and cook until fragrant.
- Season with soy sauce and serve with steamed vegetables or rice.
Sweet and Sour Kabocha Stir-Fry
- Add salt to the bitter gourd and let it sit for 15 minutes, then rinse.
- Cook the kabocha and bitter gourd with garlic and seasonings until done.
Five-Spice Roasted Kabocha
- Preheat oven to 400°F (200°C).
- Toss kabocha with olive oil and spices, then roast for 30 minutes.
Sichuan-Style Spicy Kabocha
- Heat oil with Sichuan peppercorns, then add prepared kabocha squash.
- Stir-fry until cooked through, adding chili oil for flavor.
Ginger-Scallion Kabocha Noodle Bowl
- Cook the noodles according to package instructions.
- Whisk together sauce ingredients and pour over cooked noodles.
- Top with roasted kabocha squash and desired protein or veggies.
Notes
Kabocha squash is versatile; experiment with various spices and cooking techniques. Store leftover kabocha in the fridge for 3-4 days or freeze for up to 2-3 months.