This fragrant side dish, a Taiwanese favorite called chao nan gua, can be made with several different kinds of squash; we’ve found that kabocha and butternut work best. The recipe comes from travel writer Matt Gross, whose in-laws are Taiwanese. Browse all of our winter squash recipes to ward off those winter blues.
- 1 tbsp. vegetable oil
- 1 half-in. piece of ginger, peeled and sliced into ⅛-in.-thick coins
- 1 small kabocha or butternut squash (about 2½ lbs.), peeled, seeded, and cut into 1½-in. cubes
- 2 tsp. sugar
- 1⁄2 tsp. kosher salt