Chinese Braised Kabocha Squash

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 piece ginger, minced (1/2 inch)
• 2 garlic cloves, minced
• 3 scallions, minced plus more for garnish
• 1/4 cup vegetable stock
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sugar
• 1/2 medium kabocha squash, peeled seeded cut into 1 inch by 4 inch wedges

Recipe

• 1 heat oil in 12 inch skillet over medium-high heat.
• 2 add ginger, garlic and scallions and cook until fragrant (2 minutes). add stock, soy sauce, mirin and sugar. bring to a simmer.
• 3 add squash and cook, turning once, until softened (about 8 minutes). reduce heat to low, cover, and cook until tender, turning once to evenly glaze (15-20 minutes).