Recipe for Hearty, Garlicky Kabocha Squash

Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

4 cups kabocha squash, skin on, chopped into pieces 1/4 to 1/2 inch thick

1/2 head of garlic, chopped (or less, if you want it less garlicky, or are cooking for kids)

chicken broth or water (you will probably use 1 cup or so in cooking)

oil of your choice (I use olive oil since it only cooks briefly at medium heat)

sea salt

Directions

1. Put kabocha pieces in a large pan with about 1/2 cup for broth or water, and cook over medium to high heat, stirring once in a while as it starts to soften, and adding more liquid as it becomes necessary. This is a good time to peel and chop the garlic.
2. When the squash is almost cooked to your liking (20 minutes or more, depending on how thinly you made the slices), remove from pan and temporarily store it in the dish you will serve it in.
3. Put oil and garlic in the pan now (no need to wash the pan at this point, any squash left in the pan will be tasty) and cook over medium heat until it is just starting to get crispy and a little browned.
4. Return the squash to the pan, incorporate with the garlic and garlic oil, and salt to taste. It's ready!