Braised Kabocha Squash With Ginger Recipe
This fragrant, five-ingredient Taiwanese side dish can also be made with butternut squash. Travel writer Matt Gross learned how to make this recipe from A-Mui Huang, a home cook in Taipei.
Ingredients
1 Tbsp. vegetable oil
One ½-in. piece fresh ginger, peeled and sliced into ⅛-in.-thick coins
1 small kabocha squash (about 2½ lb.), peeled, seeded, and cut into 1½-in. cubes
2 tsp. sugar
½ tsp. kosher salt
Step 1
To a large skillet over high heat, add the oil. When it’s hot and shimmering, add the ginger and cook until fragrant and softened slightly, about 2 minutes. Stir in the squash, sugar, salt, and ½ cup of water. Bring to a boil, then cover, turn the heat to medium, and cook, stirring occasionally, until the squash is tender when pierced with a fork, 8–12 minutes. Transfer to a bowl and serve hot.
- Who: Matt Gross · Belle Morizio This · A-Mui Huang
