Soy-Braised Kabocha Squash

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
114
FAT
23%
CHOL
0%
SOD
49%

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Ingredients for 4 servings

1 Tbs. minced ginger

4 scallions, thinly sliced, green and white parts separated

1 Tbs. granulated sugar

1/4 cup lower-salt chicken or vegetable broth

1 Tbs. minced garlic

3 Tbs. lower-salt soy sauce

1 Tbs. rice wine (sake) or dry sherry

2 Tbs. vegetable oil

One-half medium kabocha squash, peeled, seeded, and cut into 3/4-inch chunks (3-1/2 to 4 cups)

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