A sweet and savory kinpira (きんぴら) made with butternut squash.
This butternut squash stir-fry is gently sautéed on the stove with simple Japanese seasonings, making it a healthy and comforting vegan side dish.
Pan-fried until tender, the squash keeps its natural sweetness and adds soft color to the table—perfect for futomaki (thick sushi rolls) or a small bento dish.
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⛄️ What is Butternut Squash Kinpira?
Kinpira is a traditional Japanese cooking technique where vegetables are cut into thin matchsticks and quickly stir-fried with soy sauce, mirin, and sesame.
The most well-known version is kinpira gobo, made with burdock root. This recipe uses butternut squash instead — a choice I made with futomaki (thick sushi rolls) in mind.
I wanted a filling that would:
- blend in with rice and other ingredients
- adds color
- stays steady even after it cools
This kinpira does all of that.
And yes—
it’s also something I enjoy as a simple everyday side.
🧺 Recipe Features
- Plant-Based: Vegan and vegetarian-friendly
- Simple & Quick: Just stir-fry and season
- Healthy: Uses minimal sesame oil (or can be made oil-free)
- Sushi Filling: Perfect for vegan futomaki sushi or temaki
🍊 Ingredients
Just like traditional burdock kinpira, but with butternut squash.
- Butternut squash
- Soy sauce (or tamari for gluten-free)
- Mirin (Japanese sweet rice wine)
- Sesame oil
- Toasted sesame seeds
- Red chili pepper (optional, for a kick)
👇 Full measurements in the recipe card at the bottom
🥣 Equipment
- Cutting board and knife
- Frying pan or skillet with lid
- Cooking chopsticks or spatula
📖 How to Make Butternut Squash Kinpira
- Prep the squash
- Peel the butternut squash and cut it into thick matchsticks
🌿 About the thickness of two matchsticks — thick enough to keep its shape when cooked.
- Warm the chili
- Heat sesame oil in a frying pan and gently warm the dried red chili to release its aroma
🌿 Oil-free option: Skip the sesame oil and add about 50 ml of water in the next step to steam-cook the squash. Handle gently, as it will soften more easily.
- Cook the squash
- Add the butternut squash to the pan and gently toss.
- Cover with a lid and cook over low heat until tender.
- Uncover once the squash reaches a tender but still slightly firm texture.
🌿 The squash is ready when the raw taste is gone and it’s soft but not mushy.
- Season
- Add soy sauce and mirin, then stir briefly to coat.
- Finish with a sprinkle of toasted sesame seeds.
🌿 Let it cool before serving — the flavors settle and deepen as it rests.
🫙 Storage & Shelf Life
- Keeps well in the fridge for 2–3 days
- Great for bento boxes, meal prep, and sushi rolls
📘 Tips for Best Results
- Cut the squash into even, thick matchsticks so it cooks evenly
- Cook over low heat to bring out its natural sweetness and remove any raw taste
- Let it cool before eating — the flavors deepen as it rests
- Adjust the chili pepper to taste (or omit for a milder version)
📚 FAQ
Butternut squash has more water and a milder sweetness than Japanese pumpkin.
It’s tender enough to eat raw and works well in stir-fries and salads.
Japanese pumpkin is denser and better suited for baking or simmered dishes.
Yes. Butternut squash skin is quite tough.
For kinpira, peeling it gives a more tender and pleasant texture.
It’s great for butternut squash soup (potage), Korean-style pancakes (jeon) , gratin, or roasting.
With its higher water content, I personally enjoy using it in everyday stir-fries and soups.
It keeps in the fridge for 2–3 days.
Perfect for meal prep, bento boxes, and sushi rolls.
If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮
🛷 More Butternut Squash Recipes
Other vegan butternut squash recipes to try:
🧣 More Japanese-Style Vegan Side Dishes
Other vegan Japanese recipes:
🐕 Perfect Pairings
Rice and grain dishes to serve with this kinpira:
✏️ Recipe Card
Butternut Squash Kinpira｜Healthy Vegan Stir-Fry Side Dish
Equipment
- Cutting board and knife
- Frying pan or skillet with lid
- Cooking chopsticks or spatula
Ingredients
- 140 g butternut squash (peeled)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon toasted (dark) sesame oil (optional for oil-free version, see notes)
- 1 small red chili pepper (thinly sliced (optional))
- toasted sesame seeds (to taste)
Instructions
- Prep the squash: Peel the butternut squash and cut into slightly thick matchsticks (about the thickness of two matchsticks, so it keeps its shape when cooked).140 g butternut squash
- Sauté the chili: Heat sesame oil in a frying pan and lightly sauté the red chili pepper. (Oil-free option: skip oil and add ~50 ml water in the next step.)1 small red chili pepper1 teaspoon toasted (dark) sesame oil
- Cook the squash: Add the cut butternut squash to the pan and toss to coat. Cover and cook on low heat until tender but not mushy. Remove the lid once the texture is to your liking.
- Season: Add soy sauce and mirin, stir-fry gently to coat. Sprinkle with toasted sesame seeds.1 tablespoon soy sauce1 tablespoon mirintoasted sesame seeds
- Serve: Let it cool before serving — flavors deepen as it sits.
Notes
- Cut squash evenly so it cooks uniformly.
- Cook over low heat to bring out natural sweetness and remove raw taste.
- Adjust chili to taste or omit for a milder version.
- Oil-free option:
Skip the sesame oil and add about 50 ml (3 tbsp) of water when adding the squash.
Cover and steam-cook gently. The squash will be softer, so handle carefully.
Storage:
- Stores in the fridge for 2–3 days.
- Great for bento boxes, meal prep, and sushi rolls.
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
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