Kabocha Squash
Kabocha Squash

This is from Country Home Oct 2008, I used the bright orange Sunshine/Kabocha squash. It’s a little obnoxious to peel, but if you wedge it first it is not too bad.

  • 2 1/2 lb butternut squash                         
  • 1/4 cup canola oil
  • 1  2” piece ginger, peeled, minced               
  • 1 jalapeño pepper, seeded, chopped
  • 1/2 tsp cumin seeds                                  
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp sugar                                          
  • 1 tsp salt
  • 1 TB lime juice

Peel and cut squash into 1 1/2 inch pieces. Heat the oil in wok or skillet over med high heat. Add the ginger and cook, stirring 1 minute. Add the jalapeño pepper and cumin seeds and cook 1 min. Add cayenne and cook, stirring 30 seconds. Add squash to wok and stir to coat with oil. Add sugar and salt. Reduce heat to medium; cover and cook until squash is tender about 25 minutes. Stirring occasionally. Stir in lime juice.

I used a Hungarian wax pepper and no cayenne…perfect for the kids, heat-wise. Used leftovers to make soup.

Post navigation

2 thoughts on “Sweet and Sour Squash”

    1. OOOOH, tricky one 🙂
      Kabocha is traditionally dark green with lighter green ribbing BUT the red Kabocha developed by Johhny’s Seeds called Sunshine is our favorite! I use it for just about everything when I have it, from mashed with butter to muffins and pies.

Comments are closed.