Braised Kabocha Squash with Ginger

veganmiam.com

Tessniko

1 tablespoon grated or finely chopped fresh ginger, peeled

2 garlic cloves, put through a press or smashed

½ large kabocha squash or other yellow-fleshed squash (about 1.75 to 2 lb)* (See notes below)

2 tablespoons of canola or other neutral oil

1 tablespoon vegan cane sugar

Pinch of white pepper

125ml or ½ cup hot vegetable broth

2 ½ tablespoons soy sauce

1 tablespoon mirin or sweet rice wine

3 tablespoons chopped cilantro leaves for garnish

Directions at veganmiam.com

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