As I piled my kabocha onto my plate, onto a bed of mixed white and wild rice and next to a seared piece of albacore, I couldn’t help but think of Crispy Cubes (or were they Krispy Kubes?), the over seasoned, deep-fried potato bits served at my college‘s dining hall every weekend. Don’t worry, there was no similarity in taste (for better or for worse).
Stir-Fried Kabocha with Ginger and Scallions (PDF)
Recipe 286 of 365
Kabocha squash has a tough skin that’s hard to cut off, but buying it in pre-cut chunks takes a lot of the work out of it. Here’s a recipe to try if the texture of mashed or baked squash doesn’t do it for you – sautéed quickly, the mango-colored kabocha stays nice and firm in the center.
Treat this recipe as you would any other stir-fry; all ingredients should be chopped and ready before you even heat the pan. Serve the squash as a side dish, or over rice with soy- or teriyaki-glazed chicken, fish, or tofu.
TIME: 30 minutes total
MAKES: 4 to 6 servings
2 tablespoons peanut or canola oil
1 tablespoon finely chopped fresh ginger
1 (roughly 1 1/2-pound) piece Kabocha squash, skin cut off, chopped into 1/2″ cubes
3 tablespoons tamari or soy sauce
1 teaspoon sesame oil
1/3 cup chopped scallions (green and white parts)
1 tablespoon chopped fresh cilantro
Heat a large frying pan or wok over high heat. When very hot, add the oil, swirl to coat the pan, then add the ginger, and stir once or twice. Add the squash, and cook, stirring constantly, for about 5 minutes, or until the squash is soft enough to bite through (but be careful testing!). Add the soy and sesame oil, and simmer until the soy coats the squash, another minute or so. Stir in the scallions and cilantro, stir to combine, and serve immediately.