Braised young Kabocha squash

Thinly slice kabocha squash. If seeds are tender enough, keep them.

Remove pepper seeds and slice them. Mince garlic.

Saute peppers in olive to release it's aroma for about 20 second. Add garlic and keep stir for 5 more seconds.

Add squash and saut for about a minute. Season them with salt and pepper.

Add wine and hot water to cover them all. Cook on high heat to braise the squash. Add more water if needed. Mine become tender after 5 minutes. Taste and adjust seasoning.

Serve with rice, porridge, over pasta or in a flat bread.