SQUASH-Soy-Braised Kabocha Squash

By Unblond1

Ingredients

• 2 tbsp. EVOO
• 1/2 " piece ginger, minced
• 2 cloves garlic, minced
• 3 scallions, minced, plus more for garnish, if desired
• 1/4 cup chicken or vegetable stock (lowest sodium you have)
• 3 tbsp. soy sauce
• 1 tbsp. mirin
• 1 tbsp. brown or white sugar (optional)
• 1 small kabocha squash, peeled, seeded and cut into 1" x 4" wedges
• (consider adding a bit of sesame oil and just a touch of sambal)

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Heat oil in 12" skillet over medium-high heat. Add ginger, garlic and scallions, and cook until fragrant, about 1–2 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, about 15 minutes more.