Name: Kabocha Squash and Pork Stir-Fry
Yield: Serves 4
Ingredients: 2 cups (1-inch pieces) peeled kabocha squash; 2 tablespoons vegetable oil, divided; 8 ounces pork sausage, casing removed; 2 scallions, chopped; 2 garlic cloves, chopped; 1 serrano chile, sliced; 2 teaspoons grated peeled ginger; 2 tablespoons fresh lime juice; 2 teaspoons fish sauce; 1 teaspoon sugar; Crushed salted, roasted peanuts and chopped cilantro (for serving)

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Photo by Alex Lau

To cut up the kabocha squash for this recipe, slice 1/4" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.

Recipe information

Yield
Serves 4

Ingredients

2 cups (1-inch pieces) peeled kabocha squash

2 tablespoons vegetable oil, divided

8 ounces pork sausage, casing removed

2 scallions, chopped

2 garlic cloves, chopped

1 serrano chile, sliced

2 teaspoons grated peeled ginger

2 tablespoons fresh lime juice

2 teaspoons fish sauce

1 teaspoon sugar

Crushed salted, roasted peanuts and chopped cilantro (for serving)

Preparation

Step 1
Steam squash in a steamer basket set in a pot of simmering water until tender, 6–8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
Step 2
Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.
Step 3
Serve stir-fry topped with peanuts and cilantro.