Butternut Squash Kinpira｜Healthy Vegan Stir-Fry Side Dish
A healthy vegan kinpira made with butternut squash.Lightly stir-fried to bring out its natural sweetness, perfect side dish for rice and sushi rolls.
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 pepper, 1 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 sauce, 1 tablespoon mirin, toasted sesame seeds
- Serve: Let it cool before serving — flavors deepen as it sits.
Notes
Tips:
Storage:
- 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.