Braised Squash

Well, it’s almost fall, even in Southern California – we’re starting to see more winter-type squashes appearing at the farmer’s market, incluing the Japanese kabochas, which it seems you almost need an axe to open! This recipe can be made with most types of winter squash, kabochas. acorns and butternuts all work really well, as do pumpkins. This recipe is very simple and allows you to work on other dishes as it cooks.


  • 1 winter squash, approximately 2 lbs
  • 1 T oil
  • 5 slices fresh ginger root
  • 1/2 tsp salt, more to taste
  • 2 c water or broth


  1. Wash and pat the squash dry, then peel, cut in 1/2 and remove the seeds with a spoon.
  2. Cut squash into 1.5″ chunks.
  3. Heat the oil in a wok or shallow pan over high heat until it shimmers. Explode the ginger until fragrant, then add the squash chunks and stirfry quickly.
  4. Add the water or broth and bring to a boil.
  5. Reduce to a simmer, partially cover and braise 10 m.
  6. Add the salt, then continue to cook, uncovered, until the liquid has been absorbed and the squash it tender.
  7. Adjust seasoning and serve.

nutritional data:

I assume that this recipe serves 4 as part of a larger meal. This recipe, in addition to being very low in calories and having a good ratio of fat calories to total calories (33%) is very high in Vitamin A (54% of DV for a 2000-calorie diet).

  • Total calories 100, calories from fat 33
  • Total fat 4 g, saturated fat 1 g
  • Cholesterol 0 mg
  • Sodium 299 mg
  • Total carbs 17 g, dietary fiber 3 g, sugar 4 g
  • Protein 2 g

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