Naga Style Boiled Squash with Sesame
Squash boiled simply and finished with toasted sesame seeds, a mild and comforting vegetable side found in everyday Naga meals.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 100 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 100 kcal
- fat
- 4 g
- carbs
- 15 g
- fibre
- 3 g
- protein
- 3 g
- calories
- 100 kcal
Instructions
- 1
Put the squash cubes into a pot. Add the water, garlic, and slit green chilli.
- 2
Bring the water to a boil. Lower the heat and simmer for 15 minutes until tender.
- 3
Press the squash lightly with the back of a spoon. Keep it pleasantly chunky.
- 4
Add salt to taste.
- 5
Heat a dry pan. Toast the sesame seeds until fragrant and lightly golden.
- 6
Scatter the toasted sesame seeds over the squash just before serving.
- 7
Serve warm with rice and a main dish.
Chef's tips
Toast the sesame seeds separately right before serving so they stay crunchy against the soft squash.
Ingredient substitutions
- squash → pumpkin
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop, adding a splash of water if needed.
Common mistakes to avoid
- •Boiling the squash for too long into a watery mush instead of keeping a chunky texture.
Serving suggestions
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