For speed, simplicity and taste, I give this recipe four stars. I use a squash that's a Pacific NW favorite,Sweet Meat mainly because I grow them and they last well into spring in the cold pantry. I just added one thing: flash fried shallots on top as a garnish. It's a great ingredient you can find readily in Asian markets.
Kabocha Squash with Ginger (Chao Nan Gua)
This fragrant side dish, a Taiwanese favorite, can be made with several different kinds of squash; we’ve found that kabocha and butternut work best. The recipe appeared in “Taipei, Family Style,” an April 2010 SAVEUR feature by the travel writer Matt Gross, whose wife’s family is Taiwanese.
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Credit: André Baranowski
1 1⁄2" piece ginger, peeled and
cut crosswise into 1⁄8"-thick coins
2 tsp. sugar
1⁄2 tsp. kosher salt
1 small kabocha or butternut
squash (about 2 1⁄2 lbs.), peeled,
seeded, and cut into 1 1⁄2" pieces
1. Heat oil in a 10" skillet or wok over high heat. Add ginger and cook until fragrant, about 2 minutes. Add sugar, salt, squash, and 1⁄2 cup water. Bring to a boil, reduce heat to medium, and cover; cook, stirring occasionally, until squash is tender, 8–12 minutes. Transfer to a serving bowl and serve.
SERVES 4
 Recipe - Saveur.com){kind=link}