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Quick & Simple Kabocha (Japanese Pumpkin) Stew – Cooking Planit T-Fal Cookware Review

Kabocha is a squat looking green pumpkin with an inside that’s similar to butternut squash. This is a super simple stew that you can make to enjoy this cool looking vegetable.

The kabocha cooks down to make a nice soft and slightly sweet side dish – perfect for pairing with some pan-fried tilapia.

Quick & Simple Kabocha (Japanese Pumpkin) Stew

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Side Dish
• Cuisine: American

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Ingredients

• 1/2 kabocha (japanese pumpkin), peeled, deseeded and chopped into 1-inch cubes
• 1 red bell pepper, diced
• 1 tomato, diced (or use a handful of grape or cherry tomatoes)
• 1 cup water
• salt and pepper to taste
• 2 Tablespoons olive oil

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Instructions

1. Place the kabocha, peppers, tomatoes, water, salt, and pepper into a large pot and cook on a medium heat with the lid on until the kabocha is soft (approx. 20 minutes).
2. Gently mix in 2 tablespoons of olive oil and serve.