chinese squash recipes kabocha vegan
This Chinese kabocha squash vegan dish combines the natural sweetness of kabocha squash with savory seasonings like soy sauce, garlic, and ginger. It's an easy-to-make, nutritious, plant-based meal perfect for any day of the week. Whether you serve it with rice, greens, or tofu, it’s a versatile dish that’s simple, healthy,and bursting with flavor.
Equipment
- 👉 Sharp knife
- 👉 Cutting board
- 👉 Large pan or wok
- 👉 Spoon for scooping seeds
- 👉 Measuring spoons
Ingredients
1 medium kabocha squash
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon grated ginger
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1/2 teaspoon chili flakes (optional)
1/4 cup sliced green onions
1 tablespoon toasted sesame seeds
Instructions
Prepare the squash: Cut the kabocha squash in half and scoop out the seeds. Slice into 1-inch cubes, leaving the skin on.
Sauté the aromatics: Heat sesame oil in a large pan. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Cook the squash: Add the squash cubes to the pan, stirring occasionally. Cook for 5-7 minutes until slightly tender and lightly browned.
Add flavoring: Pour in soy sauce, rice vinegar, and chili flakes (if using). Cover and simmer for 10-12 minutes, until the squash is fully tender.
Garnish and serve: Remove from heat and top with sliced green onions and toasted sesame seeds. Serve as a main or side dish.
Notes
- Tofu or tempeh can be added for extra protein.
- You can swap soy sauce for coconut aminos for a slightly sweeter flavor.
- For an oil-free version, sauté the aromatics in vegetable broth instead of oil.