SIMMERED KABOCHA SQUASH WITH SCALLIONS
When you can't eat one more roasted winter vegetable, this bright, fragrant soup-stew does the trick. It's from "A Common Table" by Cynthia Chen McTernan, who publishes a food blog called Two Red Bowls. Kabocha, which she calls her "soul-mate squash," has a special earthy texture and a nutty flavor, but you could also do this with buttercup squash. Serve as a side dish, or as a light dinner with freshly cooked rice and a fried egg.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, weekday, weeknight, vegetables, main course, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- In a wide skillet or wok, heat the oil over high heat until shimmering. Add the squash and toss with a spatula until evenly coated with oil. Cook, stirring occasionally, until lightly caramelized, 5 minutes.
- Reduce the heat to medium and add the scallions. Stir, then add 1/2 cup of broth and stir again. Adjust the heat to a simmer. If using skin-on squash, turn the pieces so that the skin is submerged; this allows them to cook evenly.
- Cover and simmer until squash is tender and skin (if using) is cooked through, 10 to 15 minutes. Check occasionally to make sure the pot isn't cooking dry; add broth as needed to keep the mixture simmering. The broth will reduce and thicken into a light sauce.
- When cooked through, sprinkle generously with salt and pepper, stir and taste the squash and the broth. Add salt and pepper as needed. Serve hot, sprinkled with extra scallions. Ladle a little extra hot broth over each serving.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 3 grams, Carbohydrate 52 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1220 milligrams, Sugar 0 grams, TransFat 0 grams
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