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Stovetop Caramelized Kabocha Squash (Japanese Pumpkin)
A tasty, soft and moist caramelized squash that works as a side dish or dessert.
Course
Dessert, Side Dish
Cuisine
Brazilian
Keyword
squash
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Servings
4
servings
Calories
235
kcal
Ingredients
1/2
kabocha squash
about 1,5 lb
1
cup
sugar
2
cups
water
1
cinammon stick
medium
5
cloves
US Customary
-
Metric
Instructions
Wash the squash very well.
Remove the seeds and cut it into quarters - do not remove the skin.
Place sugar in a flat wide bottom pot over medium heat.
Stir it from time to time until it melts and it has a medium caramel color.
Add water carefully as it will boil violently and create a lot of steam.
Some sugar may harden, just continue stirring until it all melts again.
Add cinnamon stick and cloves.
Place squash pieces skin side down and cover the pot.
Lower the heat (it should still be boiling).
After 20 minutes, turn squash pieces so the skin is up (flesh down) and simmer for another 20 minutes, covered.
If the caramel is still runny, remove the squash pieces, increase the heat and let it boil until caramel starts to thicken.
Return squash to pan (flesh side down) and simmer on low for 5 minutes - 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 pot.
Serve warm (as a side) or at room temperature (as dessert).
Nutrition
Calories:
235
kcal
|
Carbohydrates:
61
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
12
mg
|
Potassium:
394
mg
|
Fiber:
2
g
|
Sugar:
52
g
|
Vitamin A:
1538
IU
|
Vitamin C:
14
mg
|
Calcium:
44
mg
|
Iron:
1
mg