1 medium butternut squash
1 tablespoon peanut oil
1-inch piece fresh ginger, peeled and grated
3 whole star anise
2 cinnamon sticks, about 3-inches each
4 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 cup hot water
1 heaping tablespoon brown sugar
1 pinch Chinese five-spice powder
1 small handful fresh cilantro, finely chopped, for garnish
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