Simmered Kabocha Squash with Soy and Dashi Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender kabocha squash chunks simmered gently in a savory dashi and soy sauce broth, perfect as a comforting Japanese side dish. This japanese (vegetarian) ready in about 30 minutes pairs kabocha squash, dashi stock, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (14 ratings) Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tsp vegetable oil in a medium saucepan over medium heat. Add 500 g peeled and cubed kabocha squash and sauté for 2 minutes until edges start to soften.
  2. Step 2: Add 2 cups dashi stock, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar to the saucepan. Bring to a gentle boil.
  3. Step 3: Reduce heat to low, cover partially, and simmer the squash for 15 minutes until tender but not falling apart.
  4. Step 4: Remove the lid and simmer uncovered for 3 more minutes to slightly reduce the broth and concentrate flavors.
  5. Step 5: Transfer the kabocha and broth to a serving bowl and garnish with 2 tbsp chopped scallions before serving warm.

Frequently asked questions

How long does Simmered Kabocha Squash with Soy and Dashi Broth take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Simmered Kabocha Squash with Soy and Dashi Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kabocha squash from drying out.

Can I substitute ingredients in Simmered Kabocha Squash with Soy and Dashi Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simmered Kabocha Squash with Soy and Dashi Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Simmered Kabocha Squash with Soy and Dashi Broth vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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