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Simple Vietnamese Stewed Squash

Butternut, kabocha or pumping take get an Asian twist with this simple Vietnamese preparation. Thai fish sauce is available in most major grocery stores as well as Asian markets.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Vietnamese
Servings: 6
Author: Cynthia


  • 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.