I haven't tried this exact recipe, tho it's similar to how I normally prepare kabocha. I don't use any oil, scallions, or garlic, though, and use dashi stock instead of chicken or vegetable. My recipe is more classically Japanese. You don't really have to peel the squash. The skin is very soft and edible when cooked.
Soy-Braised Kabocha Squash
Braising is one of our favorite ways to bring out the texture and flavor of winter squash. With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish.
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Credit: Maxime Iattoni
INGREDIENTS
2 tbsp. canola oil½" piece ginger, minced
2 cloves garlic, minced
3 scallions, minced, plus more for garnish
¼ cup chicken or vegetable stock
3 tbsp. soy sauce
1 tbsp. mirin
1 tbsp. sugar
½ medium kabocha squash, peeled, seeded and cut into 1"x4" wedges
