Yields1 Serving

1 small kabocha squash (peeled, seeded, and cut into chunks)

2 tbsp vegetable oil

3 cloves garlic, minced

1 inch piece ginger, minced

2 soy sauce (or tamari for gluten-free)

1 maple syrup or coconut sugar

1 rice vinegar

½ cup vegetable broth

1 tsp sesame oil (optional, for finishing)

1 green onion, sliced (for garnish)

• Sesame seeds (for garnish)

Heat vegetable oil in a large skillet or wok over medium heat.

Add garlic and ginger, sauté for 1-2 minutes until fragrant.

Add kabocha squash chunks and stir to coat with the aromatics.

In a small bowl, mix soy sauce, maple syrup, rice vinegar, and vegetable broth. Pour over the squash.

Cover and simmer for 15-20 minutes, or until the squash is tender but not mushy.

Drizzle with sesame oil (if using) and garnish with green onions and sesame seeds before serving.

Ingredients