Sweet and Tender Braised Kabocha Squash Recipe
Delicious Braised Kabocha Squash with Honey and Unrefined Sugar
Ever wondered about the secret to that delicious braised kabocha squash you find at some restaurants? I got a hint that they use honey and plum extract, so I decided to recreate it at home! This time, instead of plum extract, I used sweet honey and healthy unrefined sugar (won-dang) for a deeper, subtler sweetness. Unrefined sugar, which is unprocessed, is rich in minerals compared to refined sugar and is favored by those who prioritize health. Let’s make this easy and delightful braised kabocha squash today!
Main Ingredients
- 1/2 Kabocha Squash (adjust size as needed)
- 3-4 Tbsp Honey (adjust sweetness to taste)
- 1/2 cup Water
- 2-3 Tbsp Unrefined Sugar (or granulated sugar/brown sugar)
Cooking Instructions
Step 1
It’s crucial to wash the kabocha squash thoroughly. Use a brush to scrub away any dirt or residue from the skin. Once clean, cut the squash in half and use a spoon to scoop out all the seeds and stringy bits from the inside.
Step 2
Next, cut the hollowed-out squash into bite-sized pieces. Cutting along the natural lines of the squash can make it a bit easier. I was worried it would be difficult to make it look as neat as restaurant-style, but it turned out to be much simpler than I expected! While it does take some time to cook, it’s definitely worth the wait for such a delicious result.
Step 3
Now, let’s start the braising process. Place the prepared kabocha squash pieces neatly in a wide, deep pot. Drizzle in about 3-4 tablespoons of honey. You can adjust the amount of honey based on the size of your squash and your personal preference for sweetness.
Step 4
After adding the honey, add 2-3 tablespoons of unrefined sugar. If you don’t have unrefined sugar, regular granulated sugar or brown sugar can be used as a substitute. The type of sugar can subtly alter the flavor, so choose one that suits your taste.
Step 5
Finally, pour in 1/2 cup of water, cover the pot with a lid, and let it simmer gently over low heat until the squash is completely tender and soft. This will take about 20-30 minutes. To prevent the squash from breaking apart or sticking to the bottom, you can gently shake the pot occasionally or stir carefully with a spatula. Your delicious braised kabocha squash is ready!
