We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
15 minutes
19 minutes
34 minutes
- 1 teaspoon olive oil
- 2 green onions, chopped
- 2 pounds kabocha squash, peeled and cubed
- 1 tablespoon dried shrimp
- 2 teaspoons white sugar
- 0.5 teaspoon salt
- 1 (14.5 ounce) can chicken broth
- 1 cup water, or as needed
- In a skillet, warm olive oil over medium heat. Sauté green onions until aromatic, around 1 minute. Introduce kabocha squash, shrimp, sugar, and salt. Stir and cook until the squash is lightly browned yet tender, for about 3 to 4 minutes. Take the skillet off the heat.
- In a large pot, bring the chicken broth to a boil. Add the squash and shrimp, then pour in enough water to cover the squash by 1/2 inch. Simmer until the squash is tender, about 10-15 minutes.
Similar Recipes
- 35min
Curried Kabocha
Curried coconut kabocha squash with ginger and fish sauce: a flavorful and speedy vegetarian side dish.
- 64min
Kabocha and Root Vegetable Soup
Winter root vegetable soup with kabocha squash, carrots, parsnips, and toasted coriander for a sweet and earthy flavor.
- 45min
Roasted Kabocha Squash
Roasted kabocha squash with olive oil and salt - versatile base recipe.
- 105min
Roasted Kabocha Squash Soup
Try this cozy Fall Kabocha Squash Soup, rich and velvety, bursting with warm spices like ginger, cumin, and coriander.
- 75min
Kabocha Squash Pie (Japanese Pumpkin Pie)
Vegan Kabocha Squash Pie: Steamed squash blended with tofu, sugar, spices, and soy milk for a delightful twist on pumpkin pie.