Korean-Style Kabocha Squash Stir Fry
A delicious and easy-to-make stir fry dish featuring roasted kabocha squash, crispy garlic, and a sweet Korean-inspired sauce.
Ingredients
- ●1 medium Kabocha Squash
- ●2 tablespoons Vegetable oil
- ●2 cloves Garlic
- ●1 tablespoon, grated Ginger
- ●2 tablespoons Soy sauce
- ●1 tablespoon Brown sugar
- ●1 teaspoon Sesame oil
- ●1/4 cup Chopped green onions
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Pierce the kabocha squash with a fork a few times and roast for 30-40 minutes, or until tender.
- 3
While the squash is roasting, heat the vegetable oil in a large skillet or wok over medium-high heat.
- 4
Add the garlic and ginger and stir-fry for 1-2 minutes, or until fragrant.
- 5
Add the soy sauce, brown sugar, and sesame oil to the skillet and stir to combine.
- 6
Once the squash is done, remove it from the oven and let it cool for a few minutes.
- 7
Scoop the flesh out of the squash and add it to the skillet with the sauce.
- 8
Stir-fry everything together for 2-3 minutes, or until the squash is well coated with the sauce.
- 9
Season with salt to taste, then serve hot, garnished with chopped green onions.