Simple Vietnamese stewed squash is a delicious side dish! Butternut squash or Kabocha pumpkin get an Asian twist in this simple Vietnamese preparation.
I received a copy of Nancie McDermott’s latest cookbook, Simply Vietnamese Cooking, 135 Delicious Recipes to review. As always, opinions are my own. This post contains affiliate links, by clicking on the link, I receive a very tiny commission, at no cost to you, which helps defer the costs of running this website. Thank you for your support. Cynthia
If you’ve been following my website for a while, you already know that I love to cook Asian dishes. The main focus of our round-the-world honeymoon trip was Southeast Asia. While we traveled to Indonesia, Thailand, Singapore, Malaysia, and parts of China, Vietnam was not one of our destinations. I’ve always regretted that, and hope to make it there some day.
The next best thing to visiting a country is cooking the dishes! So when I had a choice between a couple of cookbook titles to review, I opted for Nancie’s book on Vietnamese cooking.
Nancie is a food writer, author of 10 cookbooks, with topics ranging from Southern cooking to Thai, and she is also a cooking teacher. Having lived in Thailand during her time with the Peace Corps, she knows about Southeast Asian cooking!
Although some of the recipes contain less well-known Asian ingredients such as Cloud Ear mushrooms, kaffir leaves, and rau ram leaves, many of the recipes are quite simple with just a few ingredients.
This simple Vietnamese stewed squash is one of those recipes.
If you live in a large city, the more exotic ingredients should be available in your local Asian market. Thai fish sauce, soy sauce, lime and coconut make an appearance in many of the recipes. I was surprised at how simple and tasty this dish was. Although it called for Kabocha pumpkin, any squash would be delicious, and I used butternut squash, as suggested. This is especially easy to make if you purchase pre-cubed squash from your grocer.
I hope you enjoy this simple Vietnamese stewed squash recipe.
- 1 1/2 lbs. kabocha pumpkin butternut squash, pumpkin or another winter squash. (I used butternut)
- 2 Tbl vegetable oil
- 1 Tbl chopped garlic
- 3/4 cup chicken stock vegetable stock or water. (I used vegetable stock)
- 2 Tbl fish sauce
- 2 Tbl sugar
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- Peel, seed and chop squash into 1" chunks, discarding seeds and fibers, you should have about 4 cups.
- In a medium saucepan, heat vegetable oil over medium-high heat until a bit of garlic sizzles at once. Add remaining garlic and toss well. Cook, until fragrant, about 1 minute.
- Add pumpkin, and toss well. Cook, tossing occasionally, until shiny with oil and beginning to soften, about 1 minute more. Add stock, fish sauce, sugar, sugar, salt and pepper. Stir well and bring to a boil.
- Reduce heat and cook at a lively simmer until pumpkin is very tender and has a small about of creamy sauce, about 20 minutes. Remove from heat and serve hot, warm or room temperature.