top of page

Adzuki Squash Stew


Prep time:                  10 minutes

Prep notes: 

Cooking time:      60 minutes

Yields:                     4  people



1 pound winter squash (kabocha, butternut)
1 1/2 cups aduki beans, soaked
3 inches seaweed (kombu or wakame)
5 cups of water
Sea salt



  • Peel and cube squash into 2-inch squares (can leave skin on if edible).
  • Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
  • Uncover and add squash cubes. Cover and simmer for 30 more minutes.
  • Uncover, add sea salt and stir until water evaporates.


  • Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.
bottom of page