Braised Kabocha Squash With Shishito Peppers - Full Belly Farm
Braised Kabocha Squash With Shishito Peppers 3 tablespoons canola oil, divided 1½ tablespoons ginger, grated 1 shallot, minced 5 tablespoons soy sauce 2
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Ingredients
- 3 tablespoons canola oil, divided
- 1½ tablespoons ginger, grated
- 1 shallot, minced
- 5 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons granulated sugar
- ½ cup vegetable stock
- 1 medium kabocha or kuri squash, seeded and cut into ¾ inch wedges
- 6 ounces shishito peppers
- Kosher salt
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