Chinese•healthy

Garlic Butternut Squash (Winter Squash) (大蒜焗南瓜 Da Suan Ju Nan Gua)

This sweet and aromatic garlic infused squash recipe is easy to make and pairs well with savory or meat dishes.

Ingredients

Quantities are shown as originally provided.

1
Wash the butternut squash thoroughly. Scoop out the seeds and cut the squash into thick rectangular slices.
2
Separate the garlic cloves. Using the back of a chef’s knife or cleaver, gently smash the garlic so the skin can be easily removed. (Do not use too much force as the garlic cloves need to be intact)
3
Combine the 1 teaspoon of salt, 1 tablespoon of sugar, and ½ cup of stock or water and mix the sauce well.
4
In a casserole or Dutch oven, first lay the garlic cloves at the bottom of the pan. Then add the steamer rack. Lastly, arrange the squash pieces on the steamer rack in one layer.
5
Slowly pour the sauce first, then the oil. The squash should be barely submerged in oil. Cover the lid.
6
Turn the stove to medium-high heat. When the oil starts to bubble (it only takes about 5 minutes), turn the heat to medium-low and let it simmer for 20-30 minutes until squash pieces become soft.
7
Uncover and carefully pour out the oil. Put the pan back onto the stovetop and set the heat to high for a minute before turning off.
8
Transfer the squash pieces and garlic to individual plates or leave them intact in the casserole as a family style dish.