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.
- 2 tbsp. canola oil
- 1⁄2” piece ginger, minced
- 2 cloves garlic, minced
- 3 scallions, minced, plus more for garnish
- 1⁄4 cup chicken or vegetable stock
- 3 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tbsp. sugar
- 1⁄2 medium kabocha squash, peeled, seeded and cut into 1″x4″ wedges
- Heat oil in 12″ skillet over medium-high heat. Add ginger, garlic and scallions, and cook until fragrant, about 1–2 minutes. Add stock, soy sauce, mirin and sugar; bring to a simmer. Add squash and cook, turning once, until softened, about 8 minutes. Reduce heat to low, cover, and cook until tender, turning once to evenly glaze, about 15 minutes more.