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Pictures:  
Ashli Hara Photograohy &
Alexandra Simone 

FEAST: Braised Kabocha Squash

December 15, 2016

 

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

moon shapes.

 

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

minutes.

 

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

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