SOY BRAISED KABOCHA SQUASH

SERVES 6

Ingredients

2 tbsp. canola oil

¹⁄₂" piece ginger, minced

2 cloves garlic, minced

3 scallions, minced, plus more for garnish

¹⁄₄ cup chicken or vegetable stock

3 tbsp. soy sauce

1 tbsp. mirin

1 tbsp. sugar

¹⁄₂ medium kabocha squash, peeled, seeded and cut into 1"x4" wedges

Instructions

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.