Braised Kuri Squash with Shishito peppers

By • December 18, 2015 0 Comments

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Author Notes: Braised kuri squash saturated in asian flavors and topped with shishito Peppers promises inner warmth in dreary winter days. Vicky | Things I Made Today


Serves 4

  • 3 tablespoons canola oil, divided
  • tablespoons Ginger, grated
  • 1 Shallot, minced
  • 5 tablespoons Soy sauce
  • 2 tablespoons Rice wine vinegar
  • 2 tablespoons Granulated sugar
  • ½ cups Vegetable stock
  • 1 Medium kuri squash, seeded and cut into ¾ inch wedges
  • 6 ounces Shishito peppers
  • Kosher salt
  1. Heat 2 tablespoons canola oil over medium high heat in a large skillet. Add ginger and shallot and cook until fragrant, about 2 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. When squash is done, transfer to serving plate and drizzle sauce on top. Top with peppers and serve immediately.

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