Kabocha Squash with Ginger (Chao Nan Gua)

Ingredients

• 1 tbsp. canola oil
• 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

Instructions

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.