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Sake-Stewed Miso Kabocha Squash [Vegan]

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In this recipe, kabocha, also known as Japanese pumpkin, is stewed in sake until tender then tossed with miso for umami flavor. The result is soft winter squash with a unique flavor that's slightly sweet and a little salty. This quick and simple recipe can be turned into a complete meal by serving the stewed kabocha with rice and green vegetables.

Sake-Stewed Miso Kabocha Squash [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 1/2 kabocha squash, seeds removed
  • 1 tablespoon olive oil or coconut oil
  • 2 tablespoons sake, divided
  • 1 tablespoon white miso
  • 1 teaspoon sesame seeds

Preparation

  1. Cut the squash into 1/2-inch slices.
  2. In a large skillet over high heat, heat the olive oil, add the squash, and stir. Continue to cook the squash, stirring occasionally.
  3. Lower the flame to medium-low, pour 1 tablespoon of the sake, and stir. Let cook, covered, until tender.
  4. Mix the remaining tablespoon of sake with the miso and add this mixture to the squash, stirring carefully to evenly coat the squash without breaking it.
  5. Switch off the flame, sprinkle the sesame seeds over the squash, and serve warm.

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AUTHOR & RECIPE DETAILS


photo

Valentina Goltara is an Italian food blogger with a Nutrition therapy diploma. After years struggling with eating disorders, she decided to learn how she could take care of herself using food. From June 2014, after a first Italian food blogging experience, she is author, recipe creator and photographer behind sweet kabocha.


 

 

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