Simmered Butternut Squash
Based on Kabocha no Nimono (Simmered Pumpkin) but with butternut squash . I followed the recipe from Recipe Tin Eats and skipped the mirin.
For Global Summer Tour Japan Week
Utensils: knife, cutting board, wok/ pan, wooden spoon
Simmered Butternut Squash
Based on Kabocha no Nimono (Simmered Pumpkin) but with butternut squash . I followed the recipe from Recipe Tin Eats and skipped the mirin.
For Global Summer Tour Japan Week
Utensils: knife, cutting board, wok/ pan, wooden spoon
Open in Cookpad AppSteps
- 1
Put the pre-sliced butternut squash into a bowl, stir the sugar in. chop them to bite-sized pieces, return them back into the same bowl.
- 2
Start boiling the water. Add the dried kelp (or the stock cube).
- 3
Add the chopped squash into your wok/pan, try to get all the sugar into the pan. Simmer in low heat, about 15-20 minutes or until the butternut squash is soft.
- 4
Take the kelp out. Serve. (or if you want to serve with the kelp, chop them and add it back into the wok/pan.
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