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)

Instructions

1. Steam squash in a steamer basket set in a pot of simmering water until tender, 6–8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
2. Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.
3. Serve stir-fry topped with peanuts and cilantro.