We’re half way through December here, and I’m not yet sick of squash.
Typically I’m up to my ears in butternut squash soup by this point in the year, but we’ve had such amazing warm weather, that soup hasn’t been at the top of the list of things to make.
A couple weeks back, I got my hands on this lovely kuri squash from our winter CSA. Roasting it seemed like a good ideas as any, and I was almost on my way to the oven, when I decided that the internet does not need another roasted squash recipe.
Braised squash though? That seems a little bit more interesting—at least to me—and so braising it was.
I went with a sauce that has some Asian flair—ginger, soy sauce, and rice wine vinegar for the base—and topped the squash with my favorite ingredient of the month: shishito peppers.
Shishitos add a nice heat to the sweet squash which is balanced with the umami flavor of the sauce.
This may not be your typical squash side, but if it’s something different you seek, I think this may be the one.
- 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 kuri squash, seeded and cut into ¾ inch wedges
- 6 ounces shishito peppers
- Kosher salt
- Heat 2 tablespoons canola oil over medium high heat in a large skillet. Add ginger and shallot and cook until fragrant, about 2 minutes.
- Meanwhile, in a small bowl, whisk together soy sauce, rice wine vinegar, and sugar. Add mixture to skillet, then stir in stock and bring to a simmer.
- Toss in squash and cook until softened, turning once, for about 8 minutes. Reduce heat to low, cover, and cook for an additional 12-18 minutes, turning occasionally, until squash is tender but not falling apart and sauce has thickened.
- While squash is braising, heat remaining 1 tablespoon canola oil in a cast iron skillet over high heat. Add shishito peppers and cook until they start to char, about 6-8 minutes, turning half way through. Add a generous pinch of Kosher salt and remove from heat.
- When squash is done, transfer to serving plate and drizzle sauce on top. Top with peppers and serve immediately.
That looks delicious! I have a kabocha (sp) squash that would probably be great with this recipe.
writes AngieYes! Kabocha squash would work great here. Report back on how it turns out :)
writes VickyLooks amazing! Love shishito peppers! <3
writes @5Sensespalate