Name: Kabocha Squash and Pork Stir-Fry
Yield: 4 Servings
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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Alex Lau

To cut up the kabocha squash for this recipe, slice ¼" 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.

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