Pumpkin in Black Bean Sauce - vegan

This is a very quick vegan recipe from Hongkong. I found it on a YT video by Beryl Shereshewsky.

Cooking something fast during lunch break is wonderful. The Butternut Squash was a small one and I used it up completely. No leftovers!

Recipe for 1:

1 small Butternut squash

1 spring onion, 3 tbsp LeeKumKee Black Bean Sauce

1 tbsp toasted sesame seeds

Basmati rice

Salt for the cooking waters

Peel and core the squash and cut it in bite size chunks. Take the white and light green from the spring onion and add all in some salted water. Cook until fork tender.

Drain and add fermented bean sauce. Stir well and sprinkle with sesame seeds and onion greens. Serve on top a bowl of rice.