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Simmered Kabocha Squash
Special DietDairy-Free, Gluten-Free, Vegan, Vegetarian
OccasionAuthentic Japanese, Quick & Easy
- 1 pound kabocha squash stem and seeds removed, unpeeled
- ¼ cup San-J Tamari Soy Sauce
- ¼ cup sake
- ¼ cup water
- 2 Tablespoons sugar
- Cut the kabocha squash into 1-inch bite-sized pieces. In a small mixing bowl, whisk together the San-J Tamari Soy Sauce, sake, water and sugar. Place the kabocha in a medium saucepan and pour the Tamari mixture over the squash. Cover, bring to a boil, and simmer for 20 minutes or until squash is tender and cooked through. Serve hot or at room temperature.
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