Stovetop Caramelized Kabocha Squash (Japanese Pumpkin)

This Stovetop Caramelized Kabocha Squash (Japanese Pumpkin) is a regional recipe from Southern Brazil. It' s pretty simple to prepare and can be served as a side dish or as dessert.

Since Brazil is a huge country (just a little smaller than the USA), it's normal that we find here lots of regional dishes.

📜 The history of this dish

The cuisine from southern Brazil is inspired by the Gauchos, that heard cattle from the south to the north, native Indians and European immigrants. The typical dish is the churrasco (beef grilled over direct flames on large skewers) and carreteiro (rice and leftover churrasco or salt cured beef).

But another very local dish is the stovetop caramelized squash. Its origin is uncertain. Some say it comes from the natives. Others from the Gauchos and even the immigrants are said to have created it.

Anyhow, it is delicious! Unlike the common oven caramelized squash, this one has a lot more moisture in it and it'is very tender. Plus, the sweet caramel flavor is felt in it too, not just on the surface.

 

🍲 What to serve it with

This stovetop caramelized kabocha squash recipe is usually served as a side dish to beef or pork, either roasted or grilled. It may sound weird, but the flavors go very well together. If the meat tends to be a little fatty, the squash, the sugars and spices seem to tone down the fattiness.

But it can also be served as a dessert. The flavors from the spices are not strong. They are more than subtle tough, but everything goes so well together that you still taste the squash and the spices.

📋 Ingredients

To make this recipe you will need only a couple of ingredients:

• Kabocha squash (Kabocha pumpkin - Japanese pumpkin)
• Granulated sugar
• Water
• Cinnamon stick
• Cloves

Kabocha squash has a thick dark green skin and very firm almost orange flesh. It is the best kind of squash to make this dish as it has a drier flesh and will hold its shape when cooked.

🍳 How to make it

As you'll see, this recipe is not hard to make, but it does require that you check on it from time to time.

• Wash the squash very well.
• Remove the seeds (1) and cut it into quarters - do not remove the skin (2).
• Place sugar in a flat wide bottom pot over medium heat (3).
• Stir it from time to time (4) until it melts and has a medium caramel color (5).

• Add water carefully as it will boil violently and create a lot of steam (5).
• Some sugar may harden, just continue stirring until it all melts again (6).
• Add cinnamon stick and cloves (7).
• Place squash pieces skin side down and cover the pot (8).
• Lower the heat (it should still be boiling).

• After 20 minutes (9), turn squash pieces so the skin is up (flesh down)(10) and simmer for another 20 minutes, covered.
• If the caramel is still liquid, remove the squash pieces, increase the heat and let it boil until caramel starts to thicken (11).
• Return squash to pan (flesh side down) and simmer on low for 5 minutes (12) - caramel should have thickened.
• Keep an eye so it does not burn.
• Carefully remove squash pieces from the pan and drizzle over with the caramel from the pan.
• Serve warm (as a side) or at room temperature (as dessert).

Can I make this ahead?

Of course you can make this ahead!

You can prepare this recipe and, once squash has cooled, transfer to an airtight container and keep it in the fridge for up to two days.

The best way to reheat this is to microwave it - in a glass/ceramic dish. As the caramel can get very hot, a plastic container is not recommended.

Reheating in the oven is not a very good idea as the caramel may burn or the squash can get dry.

But you could also serve this at room temperature! If you plan to serve it on the same day, there is no need to refrigerate it - as long as you keep it in a closed container.

Can it be frozen?

Absolutely!

Is kabocha squash skin edible?

Yes. Kabocha squash skin, as all winter squash skin is edible. Depending on the variety and how it is prepared, the skin of winter squash can still be tough, but this recipe makes the squash's skin tender enough to be eaten. In fact I think that the skin adds a nice contrast with its texture and the flavor.

 

More Brazilian Recipes

Steamed Cornmeal and Coconut Cake
Quick and Easy Passion Fruit Mousse
Brazilian Chicken Pie

Click here for all Brazilian Recipes.

📖 Recipe