Chinese Braised Kabocha Squash

Recipe by Member 610488
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons canola oil
  • 1
    piece ginger, minced (1/2 inch)
  • 2
    garlic cloves, minced
  • 3
    scallions, minced plus more for garnish
  • 14
    cup vegetable stock
  • 3
    tablespoons soy sauce
  • 1
    tablespoon mirin
  • 1
    tablespoon sugar
  • 12
    medium kabocha squash, peeled seeded cut into 1 inch by 4 inch wedges

DIRECTIONS

  • Heat oil in 12 inch skillet over medium-high heat.
  • Add ginger, garlic and scallions and cook until fragrant (2 minutes). Add stock, soy sauce, mirin and sugar. Bring to a simmer.
  • 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).