68 Braised Kabocha Squash with Edamame

68 Braised Kabocha Squash with Edamame

68 Braised Kabocha Squash with Edamame

Print Friendly, PDF & Email

68 Braised Kabocha Squash with Edamame

INGREDIENTS

  • 1-3 Japanese pumpkins/Kabocha squash, chopped
  • 1/2 cup of edamame
  • A pinch of salt
  • A dash of oil
  • 3-5 cups of water, or enough to cover the pumpkin pieces

DIRECTIONS

Step 1
Peel the pumpkin, remove the seeds, and chop.
Step 2
Boil the edamame in a small saucepan. Add some salt to the water you use to boil the edamame.
Step 3
Heat some oil in a pan over medium heat. Stir-fry the chopped pumpkin. Then add enough water to just completely cover the pumpkin. Add the edamame and cover the pan. After the water begins to boil, turn the heat down to medium-low. Continue to simmer until the pumpkin becomes soft.
Step 4
Before you transfer contents to a dish, add salt, then serve.