Soy-Braised Kabocha Squash with Nuts recipe - ingredients, nutrition and when to eat it
This side dish combines fluffy kabocha squash infused with a soy sauce seasoning and the satisfying crunch of savory nuts.
This side dish combines fluffy kabocha squash infused with a soy sauce seasoning and the satisfying crunch of savory nuts. It is lovely with rice and adds a touch of sweetness to an autumn dinner.
Side dishes · 20 minutes to cook
Nutrition (per 320.5g serving): 278.6 kcal · protein 5.8g · carbohydrate 30.4g · fat 17g · sodium 1200.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Kabocha squash may break apart while braising if cut too small.
Tips: If the sauce starts sticking to the bottom, add 1–2 tablespoons of water and gently shake the pot.
Tips: Add the walnuts at the end to preserve their texture and nutty aroma.
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Ingredients (1 serving)
- Kabocha squash — 180 g
- Walnuts — 15 g
- Soy sauce — 1 Tbsp
- Brown sugar — 1 tsp
- Cooking oil — 1 tsp
- Water — 100 ml
- Sesame seeds — 1 tsp