10 minutes
Succulent winter squash is bathed in a glossy, umami-rich sauce featuring fermented black beans in this cozy, savory dish. The natural sweetness of the squash perfectly balances the depth of flavors, creating a tender and delectable side.
Winter Squash (e.g., Kabocha), Peeled, seeded, and cut into pieces
0 lb
Scallion Oil
tablespoons
Dried Red Chiles, Cut into pieces, seeds removed
each
Fermented Black Beans, Roughly chopped
tablespoons
Garlic Clove, Sliced thinly
each
Unsalted Stock Or Water
cups
teaspoons
teaspoons
teaspoons
pinches
Scallion (Green Part Only), Sliced thinly
each
1. Fragrant Oil Infusion
Warm up a wok over high heat and pour in the scallion oil. Tilt the wok to coat it evenly. Introduce the dried red chiles and stir-fry for about 10 seconds or until they start to change color.
2. Aromatics Sauté
Add the chopped fermented black beans and garlic slices to the wok. Stir until they emit a fragrant aroma, approximately 30 seconds.
3. Squash Simmering
Place the prepared squash into the wok, tossing with the flavored oil. Pour in the stock or water and bring to a boil. Add sugar and salt for seasoning, then cover and simmer gently until the squash is tender and most of the liquid is absorbed, which should take about 4 to 5 minutes.
4. Final Seasoning
Uncover the wok. Taste the dish and adjust seasoning with additional salt or sugar as needed.
5. Finishing Touches
Take the wok off the heat, drizzle with toasted sesame oil, and add a touch of white pepper. Garnish with the thinly sliced scallions.
Choose a winter squash that's known for its sweet, dense flesh, such as butternut, kabocha, or delicata. Look for squash that feels heavy for its size and has a hard, deep-colored rind free from any soft spots or blemishes.
The caramelization achieved during roasting is crucial for developing deep, complex flavors in the squash. Preheat your oven and give the squash plenty of space on the baking sheet to ensure even roasting. Don't be afraid of those dark caramelized edges – they're packed with flavor.
The glaze should strike a balance between savory, sweet, and umami elements. Fermented black beans can be salty, so adjust the seasoning in your glaze accordingly. If you can't find fermented black beans, you might use a quality black bean sauce but reduce any additional salt.
Aim for a glaze that's thick enough to cling to the squash but not so thick that it doesn't spread easily. If it's too thin, reduce it further on the stove; if it's too thick, thin it with a little water or vegetable stock.
Use fresh garlic and fresh ginger in the glaze to brighten the dish and add a punch of sharpness that will contrast beautifully with the sweetness of the squash and the richness of the fermented beans.
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