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Kabocha Squash and Pork Stir-Fry

['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)']

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.
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.
Serve stir-fry topped with peanuts and cilantro.

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