Simmered Kabocha Squash With Scallions

Name: Simmered Kabocha Squash With Scallions
Total time: 20 min
Ingredients: 2 tablespoons vegetable oil, such as canola or peanut; 8 to 10 cups cubed kabocha squash, skin off or on (from 1 squash, 2 to 3 pounds); see note; 1/2 cup thinly sliced or chopped scallions (6 to 8 scallions), more for serving; About 1 cup chicken or vegetable broth; Salt and ground black pepper; Sriracha, soy sauce or both, for serving (optional)

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Total: 20 minutes

Servings: 7

Author : Julia Moskin

fall winter healthy

Ingredients

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2 tablespoons vegetable oil, such as canola or peanut8 to 10 cups cubed kabocha squash, skin off or on (from 1 squash, 2 to 3 pounds); see note1/2 cup thinly sliced or chopped scallions (6 to 8 scallions), more for servingAbout 1 cup chicken or vegetable brothSalt and ground black pepperSriracha, soy sauce or both, for serving (optional)

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Instructions

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Step 1

In a wide skillet or wok, heat the oil over high heat until shimmering. Add the squash and toss with a spatula until evenly coated with oil. Cook, stirring occasionally, until lightly caramelized, 5 minutes.

Step 2

Reduce the heat to medium and add the scallions. Stir, then add 1/2 cup of broth and stir again. Adjust the heat to a simmer. If using skin-on squash, turn the pieces so that the skin is submerged; this allows them to cook evenly.

Step 3

Cover and simmer until squash is tender and skin (if using) is cooked through, 10 to 15 minutes. Check occasionally to make sure the pot isn’t cooking dry; add broth as needed to keep the mixture simmering. The broth will reduce and thicken into a light sauce.

Step 4

When cooked through, sprinkle generously with salt and pepper, stir and taste the squash and the broth. Add salt and pepper as needed. Serve hot, sprinkled with extra scallions. Ladle a little extra hot broth over each serving.

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