Braised Squash with Lemongrass


We love winter squash! We tried this successfully with Sweet Dumpling squash, but it would be great with Delicata or butternut squash, too. Recipe adapted from House of Annie.

2 Sweet Dumpling squash, seeded and cut into 1/2″ chunks
2 Tbsp oil
1/2 medium sweet onion, minced
2 cloves garlic, minced
2 stalks lemongrass (bottom 1-2″ part only), minced
1/2 tsp chicken bouillon or salt

Using a wok or tall-sided skillet, heat oil and then fry the onion, garlic, and lemongrass until fragrant. This should only take a minute or so. Then, add the squash chunks and stir them until coated in oil and the spices. Add water until the squash pieces are a little over half covered and mix in 1 tsp chicken bouillon (or the appropriate amount for the volume of water, according to the package). Simmer the skillet over low heat, covered, for about 14 minutes, or until the squash can easily be punctured by a fork. Remove the cover and let some of the remaining liquid cook off. Serve with chopped cilantro, parsley, or green onions.