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Ibihaza (cooked squash): recipe illustration
Vegetarian

Ibihaza (cooked squash)

Pieces of squash steamed with a little onion until soft and slightly sweet. A gentle, comforting side dish, often served alongside the main course.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

120 kcal per serving

Protein
2.8 g
Carbohydrates
10.3 g
of which sugars
4.6 g
Fat
7.2 g
of which saturated fat
0.9 g
Fiber
1.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the squash, remove the seeds and cut it into cubes of about 3 cm.
  2. Finely slice the onion.
  3. Heat the oil in a saucepan over medium heat and sweat the onion for 3 minutes.
  4. Add the squash pieces, lightly salt and stir to coat them in oil.
  5. Pour in the water, cover and cook over low heat for 15 to 20 minutes, stirring from time to time.
  6. Check the cooking: the squash should mash easily with a fork. Add a little water if it sticks.
  7. Adjust the salt and serve hot.

Variations and tips

Mashed. Roughly mash the cooked squash with a fork for a smoother texture, suitable for children.

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Original Ecomely recipe.