Braised kuri squash saturated in asian flavors and topped with shishito Peppers promises inner warmth in dreary winter days.
Braised kuri squash saturated in asian flavors and topped with shishito Peppers promises inner warmth in dreary winter days.—Vicky | Things I Made Today
tablespoons canola oil, divided
tablespoons Ginger, grated
tablespoons Soy sauce
tablespoons Rice wine vinegar
tablespoons Granulated sugar
cups Vegetable stock
Medium kuri squash, seeded and cut into ¾ inch wedges
ounces Shishito peppers
In This Recipe
- 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.