Our family really enjoyed this. We had a whole pork shoulder and used half of it for this and the other half for pork sandwiches. The broth flavor with all of the mixtures of flavors really shines in this recipe. Nice balance of sweet, salty, umami, earthy, and some brightness from the scallion-cilantro finish. I added some bok choy, corn and cooked the chopped carrots fully with plain, white mushrooms, but everything else was the same. Leftovers: kept eggs separate with the squash, scallion, and cilantro for the next serving. Oh, and I could eat that squash by itself it's so good.
