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Vegan Chinese Squash Kabocha

The Best Vegan Chinese Squash Kabocha Recipe You’ll Ever Try

This Vegan Chinese Squash Kabocha recipe combines sweet, nutty kabocha squash with savory seasonings to create a flavorful, plant-based dish. It’s perfect for anyone looking for a healthy, easy-to-make meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course, Vegan
Cuisine: Chinese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium kabocha squash peeled and cubed
  • 2 tablespoons sesame oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons soy sauce or tamari for gluten-free option
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon chili flakes optional
  • 2 tablespoons vegetable broth or water
  • 2 green onions for garnish
  • 1 teaspoon sesame seeds for garnish

Equipment

  • Large saucepan or wok
  • Chef’s knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Medium bowl

Method
 

  1. Peel and cube the kabocha squash.
  2. Heat sesame oil and sauté onion, garlic, and ginger.
  3. Add the kabocha squash, soy sauce, rice vinegar, maple syrup, and chili flakes. Stir well.
  4. Add vegetable broth and simmer until squash is tender (about 10-15 minutes).
  5. Garnish with green onions and sesame seeds, then serve.

Notes

  • For extra flavor, top with fresh cilantro or a squeeze of lime juice.
  • If you prefer a crunchier texture, lightly roast the squash before adding it to the pan.