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Chinese-style kabocha squash dish featuring tender orange cubes in glossy sauce on traditional blue-and-white porcelain plate, garnished with sesame seeds and green onions, photographed on dark wooden surface with natural lighting

How to Prepare Chinese Squash: Simple Kabocha Vegan Recipes

Emma
A delectable vegan dish featuring tender kabocha squash in a savory Chinese-inspired sauce, perfect for special occasions and weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Asian, Chinese, vegan
Servings 4
Calories 180 kcal

Ingredients
  

  • Main Ingredients:
  • 2-3 lbs medium | kabocha squash | whole
  • 2 tbsp | sesame oil | divided
  • 3 cloves | garlic | minced
  • 1 inch | ginger | grated
  • 2 | green onions | diagonally sliced
  • Sauce:
  • 3 tbsp | light soy sauce
  • 1 tbsp | rice vinegar
  • 1 tsp | maple syrup
  • ½ tsp | white pepper
  • 1 tbsp | cornstarch
  • 2 tbsp | water
  • Optional Garnish:
  • 2 tbsp | sesame seeds | toasted
  • 2 tbsp | cilantro leaves | fresh
  • 1 tbsp | red chili flakes

Instructions
 

  • Wash and dry kabocha squash thoroughly
  • Cut squash in half, remove seeds, and slice into 1-inch crescents
  • Mix sauce ingredients except cornstarch mixture in a bowl
  • Combine cornstarch and water in separate bowl
  • Heat 1 tbsp sesame oil in wok over medium heat
  • Cook squash pieces in single layer until golden brown (5 min per side)
  • Push squash aside, add remaining oil and aromatics
  • Add sauce mixture and reduce heat
  • Cover and simmer 5 minutes
  • Add cornstarch mixture and cook until thickened
  • Garnish with green onions and serve

Notes

  • Store uncut kabocha in cool, dark place up to 3 weeks
  • Refrigerate leftovers within 2 hours
  • Can be frozen up to 1 month
  • Perfect for meal prep
  • Pairs well with rice or other grains