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Pour mixture into hollowed squash, filling to bottom of circular opening (pour any extra custard into shallow bowl and top with squash sliced from "lid", then steam alongside whole squash). On prepared baking sheet, toss squash with 2 Tbsp oil, then paprika and ¼ tsp each salt and pepper to coat. In large bowl, toss squash slices with oil, cumin, and ¼ tsp each salt and pepper. In large bowl, toss squash, thyme sprigs, chili powder, 2 Tbsp oil, ¾ tsp salt, and ¼ tsp pepper. [Extracted from the article]

PER SERVING 252 cal, 9 g fat (1 g sat fat), 143 mg chol, 1,884 mg sodium, 23 g carb, 2 g fiber, 17 g sugars, 20 g pro EASY WOK-FRIED GREENS "If you don't have oyster sauce, use a splash more fish sauce or soy sauce", Pepper suggests. START TO FINISH 20 min. 2 Tbsp. oyster sauce 1 tsp. fish sauce or light soy sauce 1 tsp. packed light brown sugar (optional) 4 cloves garlic, smashed or minced ½ tsp. TOTAL TIME 45 min. 2 cups dried red chiles, such as Thai chiles, árbol peppers, or japones chiles 1. In a small bowl whisk together 2 Tbsp. of the soy sauce, the oyster sauce, sweet chile jam, brown sugar, sesame oil, ¼ tsp. of the white pepper, and 2 Tbsp. water until combined. [Extracted from the article]