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.
- 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
- 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.