Ingredients:

  • 1 medium kabocha squash, peeled, seeds removed, and diced into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, julienned
  • 1 zucchini, diced
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish

Instructions:

  1. Prepare the vegetables: Peel and dice the kabocha squash, preparing all other vegetables as per the ingredient list.
  2. Heat the oil: In a large skillet or sauté pan, heat the olive oil over medium heat until shimmering.
  3. Sauté the aromatics: Add the diced red onion and garlic to the pan; cook until the onion is translucent.
  4. Cook the kabocha squash: Add the kabocha squash to the pan; sauté for 8-10 minutes or until just tender, stirring occasionally.
  5. Add remaining vegetables: Incorporate the bell peppers, carrot, and zucchini into the pan; sauté for an additional 4-5 minutes.
  6. Season and finish: Add thyme, salt, and pepper; stir to combine and heat through for another minute.
  7. Serve: Remove from heat, garnish with fresh parsley, and serve warm.