Make this with either delicata or butternut squash. If you’re using the delicata, no need to peel.
Ingredients:
2 tablespoons canola oil 1/2-inch piece ginger, minced 2 cloves garlic, minced 3 scallions, minced, plus more for garnish 1/4 cup chicken or vegetable stock 3 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon granulated sugar 4 delicata squash, cut in half, seeded, cubed
Preparation:
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.