5-Spice Glazed Kabocha Squash (on the Stovetop!)

Ingredients

• 1 3/4-lb kabocha squash, seeded and cut into 1-inch chunks, skin on (see post above for tips)*
• 1/3 cup water (plus additional if needed)
• 1 tablespoon soy sauce or wheat-free tamari (for gluten-free)
• 1 1/2 tablespoons brown sugar or coconut sugar
• 1 teaspoon fresh ginger (minced or 1/8 teaspoon ginger powder)
• 3/8 teaspoon Chinese 5-spice powder
• Toasted sesame seeds (for garnish (optional))

Instructions

1. 1

   Put the squash, water, soy sauce, sugar, ginger, and 5-spice in a large skillet and stir to coat. Place the skillet over medium-high heat and bring the liquid to a boil. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes.

2. 2

   Remove the lid and continue to cook, stirring occasionally, until the liquid has thickened into a glaze and the squash (and peel) is nice and tender, about 5 minutes. If the liquid evaporates and your squash isn’t tender enough, add more water 1 tablespoon at a time, and continue to cook while stirring.

3. 3

   Optionally sprinkle with toasted sesame seeds to serve.