5-Spice Glazed Kabocha Squash (on the Stovetop!)
Prep time
Cook time
Total time
This easy, no peel squash recipe is cooked on the stove-top in just 15 minutes! It's a fast way to enjoy the sweet fall bounty. The results make a delicious sweet and savory side.
Serves: 2 to 3 servings
  • 1 (3/4-lb) kabocha squash, seeded and cut into 1-inch chunks, skin on (see post above for tips)*
  • ⅓ cup water, plus additional if needed
  • 1 tablespoon soy sauce or wheat-free tamari (for gluten-free)
  • 1½ tablespoons brown sugar or coconut sugar
  • 1 teaspoon fresh ginger, minced or ⅛ teaspoon ginger powder
  • ⅜ teaspoon Chinese 5-spice powder
  • Toasted sesame seeds, for garnish (optional)
  1. Put the squash, water, soy sauce, sugar, ginger, and 5-spice in a large skillet and stir to coat. Place the skillet over medium-high heat and bring the liquid to a boil. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes.
  2. Remove the lid and continue to cook, stirring occasionally, until the liquid has thickened into a glaze and the squash (and peel) is nice and tender, about 5 minutes. If the liquid evaporates and your squash isn’t tender enough, add more water 1 tablespoon at a time, and continue to cook while stirring.
  3. Optionally sprinkle with toasted sesame seeds to serve.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/5-spice-glazed-kabocha-squash