INGREDIENTS
1
cut into cubes 4 cups diced kabocha squash
2 cloves
Garlic
1 tbsp
Ginger, fresh
1
Green onion
1/2 cup
Red onion
6 cups
Water or chicken stock
1 tbsp
Gochujang paste
1 tbsp
Lime juice, fresh
2 tbsp
Maple syrup
2 tbsp
White miso paste
1/2 tsp
Black pepper, fresh ground
1 tsp
Kosher salt
3 tbsp
Olive oil