Braised Kabocha Squash
This recipe is perfect to make when hosting guests during the holidays. For a slightly "healthier" vision omit the sugar.
1 medium kabocha squash
1 ½ tablespoons ghee
1 cup vegetable broth or bone broth
3 tbsp coconut sugar or brown sugar
1 tsp cinnamon & nutmeg
SLICE: Cut kabocha in half, seed and cut into about 8
BRAISE: Add ghee to pan and add squash. Cook 4 to
7 minutes until slightly brown. Flip and cook a few
more minutes. Add broth and simmer for about 15
minutes or until squash is tender when pierced with
a sharp knife, flipping over about halfway through.
Then add coconut sugar + spices and cook for 5 more
SERVE: Toward the end the liquid will turn syrupy.
Shake the pan to coat all pieces in the syrupy liquid.
Remove to a plate. Serve warm