Kabocha Nimono (Japanese Simmered Squash)

Rich in fiber and beta-carotene, this traditional Japanese side dish combines naturally sweet squash with protein-dense edamame for a nourishing meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 650 g raw pumpkin (skin-on, cut into bite-sized cubes) · 169 kcal in the whole recipe
• 120 g shelled edamame · 145 kcal in the whole recipe
• 350 ml vegetable broth · 18 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce (32 g) · 18 kcal in the whole recipe
• 1 tbsp brown sugar (15 g) · 57 kcal in the whole recipe
• 1 tsp rice vinegar or apple cider vinegar (5 g) · 1 kcal in the whole recipe
• 1/2 tbsp sesame oil (6 g) · 53 kcal in the whole recipe
• 1 tsp toasted sesame seeds (8 g) · 50 kcal in the whole recipe

Method

1. Wash the raw pumpkin, trim away tough patches of skin, and cut it into bite-sized cubes.

   

2. In a wide saucepan, combine vegetable broth, low-sodium soy sauce, brown sugar, vinegar, and sesame oil, stirring until the sugar dissolves.

   

3. Arrange the pumpkin cubes skin-side down in a single layer, bring to a gentle simmer, cover, and cook over low heat for 12-15 minutes until tender.

   

4. Add shelled edamame, gently shake the pan to distribute, and simmer uncovered for an additional 2-3 minutes.

   

5. Divide among serving bowls, sprinkle toasted sesame seeds over top, and serve warm or at room temperature.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.