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Soy Braised Kabocha Squash
I know pumpkin is going to be everywhere soon but I would like to divert the attention to a more underrated gourd: KABOCHA SQUASH. frequently used in Korean and Japanese cuisine, it's green-skinned and similar to pumpkin/acorn squash but nuttier, starchier and more fine-textured, with a chestnut-like sweetness. I like to first roast the squash to caramelize its natural sugars, then chop it up and braise in a tangy, gochugaru-spiked soy glaze until the pieces are tender and infused with flavor and just divine over rice. -@hannah__chia
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