Braised Kabocha Squash With Shishito Peppers
Braised Kabocha Squash With Shishito Peppers 3 tablespoons canola oil, divided 1½ tablespoons ginger, grated 1 shallot, minced 5 tablespoons soy sauce 2
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Cast iron skillet
- Grater
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Stove
- Plate
Ingredients
- 3 tablespoons canola oil, divided
- 1½ tablespoons ginger, grated
- 1 shallot, minced
- 5 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons granulated sugar
- ½ cup vegetable stock
- 1 medium kabocha or kuri squash, seeded and cut into ¾ inch wedges
- 6 ounces shishito peppers
- Kosher salt
More Like This
Soy-Braised Kabocha Squash
saveur.com
Roasted Kabocha Squash
civilizedcaveman.com
Kabocha Squash Mash | Experience Life
experiencelife.lifetime.life
Spice Roasted Kabocha Squash - The Culinary Studio Blog
blog.theculinarystudio.ca
Sake-Steamed Winter Squash with Miso and Shishito Peppers
fullbellyfarm.com
Spiced Kabocha Squash With Lemon Pepper Sauce
millsie.com
Kabocha Squash Salad | Recipe Cart
getrecipecart.com
Vegetarian Stuffed Kabocha Squash
kosher.com