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Bon Appétit

Kabocha Squash and Pork Stir-Fry

4.5

(8)

Image may contain Plant Food Dish Meal Produce Platter and Vegetable
Alex Lau

To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.

Recipe information

  • Yield

    4 Servings

Ingredients

2

cups 1-inch pieces peeled kabocha squash

2

tablespoons vegetable oil, divided

8

ounces pork sausage, casing removed

2

scallions, chopped

2

garlic cloves, chopped

1

serrano chile, sliced

2

teaspoons grated peeled ginger

2

tablespoons fresh lime juice

2

teaspoons fish sauce

1

teaspoon sugar

Crushed salted, roasted peanuts and chopped cilantro (for serving)

Preparation

  1. Step 1

    Steam squash in a steamer basket set in a pot of simmering water until tender, 6–8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.

    Step 2

    Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.

    Step 3

    Serve stir-fry topped with peanuts and cilantro.

Nutrition Per Serving

Calories (kcal) 230 Fat (g) 18 Saturated Fat (g) 4 Cholesterol (mg) 40 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 10 Sodium (mg) 530
Explore Bon AppétitStir-FryKabocha SquashSquashVegetableSausageMeatFallQuickEasyOne-Pot MealsWeeknight MealsMainDairy-FreeGluten-FreeFryDinner
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Reviews (8)

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  • Wow this was amazing. The best way I’ve ever eaten kabocha. Used this recipe to use up extra kabocha from hot pot. Made the dish and had for leftovers for the next few days . I added rice noodles to complete the dish for lunches, add some lime and sambal olek and happy day.

    • Sylveeuh

    • Los Angeles

    • 10/19/2019

  • Let me start out by saying Bon Appetit is my go to and 95% of what I’ve cooked or baked was fantastic. This falls under the 5% fails. Made the recipe as is but with Turkey instead of pork. Two cups of squash is not nearly enough; we ended up frying up some Napa cabbage to make this a heartier meal. I’m also very confused with the flavor profile and the fish sauce was an odd choice. Would sub for soy sauce next time. Managed to salvage the dish with sriracha. Absolutely will not make again.

    • Anonymous

    • Florida

    • 1/12/2021

  • I couldn't find kabocha squash, so I just used acorn. I didn't want to fiddle with the steamer basket so I cubed up the acorn squash, seasoned, left the peel on, and microwaved it in a bowl for 6 minutes. Everything was the same! was a quick easy meal, but without some noodles or something, I would say this only serves 2.

    • Mason

    • Denver CO, USA (DEN)

    • 4/10/2021