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.
Kabocha Squash with Ginger (Chao Nan Gua)
Ingredients
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. Continue...
Yield: serves 4
Ingredients
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1 tbsp. canola oil
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1 (1⁄2" piece) ginger, peeled and cut crosswise into 1⁄8"-thick coins
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2 tsp. sugar
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1⁄2 tsp. kosher salt
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1 small kabocha or butternut squash (about 2 1⁄2 lbs.), peeled, seeded, and cut into 1 1⁄2" pieces
Instructions
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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.
- 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.
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