Braised Kabocha Squash With Shishito Peppers

Adapted from Vicky Volvovski, Things I Made Today.

servings: 4

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


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.

meal or course
first course, side, vegetable dish