1. Heat oil in 12 inch skillet over medium-high heat. 2. Add ginger, garlic and scallions and cook until fragrant (2 minutes). Add stock, soy sauce, mirin and sugar. Bring to a simmer. 3. 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 (15-20 minutes). ---------------------------------------------------------------------------
Nutrition
Ingredients
