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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
- 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 cups 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.