How long does sake-stewed miso kabocha squash [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze sake-stewed miso kabocha squash [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make sake-stewed miso kabocha squash [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is sake-stewed miso kabocha squash [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does sake-stewed miso kabocha squash [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Sake-Stewed Miso Kabocha Squash
[Vegan]

VG By: Valentina Goltara

Author Bio

Valentina Goltara is an Italian food blogger with a Nutrition therapy diploma. After years struggling... Read More

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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... Read More

Ingredients You Need for Sake-Stewed Miso Kabocha Squash [Vegan]

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

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How to Prepare Sake-Stewed Miso Kabocha Squash [Vegan]

Cut the squash into 1/2-inch slices.
In a large skillet over high heat, heat the olive oil, add the squash, and stir. Continue to cook the squash, stirring occasionally.
Lower the flame to medium-low, pour 1 tablespoon of the sake, and stir. Let cook, covered, until tender.
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.
Switch off the flame, sprinkle the sesame seeds over the squash, and serve warm.