Japanese Style Kabocha Squash with Meat Sauce

1 tablespoon grapeseed oil or other flavorless oil
1 tablespoon ginger, minced

½ pound ground turkey or chicken
3 cups Kabocha squash, peel and seeds removed, and cut into 1” pieces
1 ¼ cup water
2 tablespoons soy sauce
1 teaspoon organic sugar
1 tablespoon organic mirin
1 scallion, chopped

Heat oil in a medium skillet. Add ginger and stir for 2-3 minutes, until fragrant. Add ground turkey and cook until done, breaking up pieces.  Drain excess  liquid.  Add Kabocha squash, water, soy sauce, sugar and mirin.  Bring to a boil, then reduce heat and simmer, covered, about 10-15 minute, until Kabocha squash is just tender. Stir in scallion just before serving.

This printable recipe is from Jeanette's Healthy Living.