Sticky Rice Stuffing with Squash and Chestnuts

Ingredients

• 2 cups sticky rice (also known as sweet rice)
• 3 tablespoons soy sauce
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon toasted sesame oil
• 2 teaspoons sugar
• 3 tablespoons vegetable oil
• 3 cups cubed peeled butternut squash (1/2-inch cubes; about 1/2 medium squash)
• Kosher salt
• 4 links Chinese sausage (lap cheong), sliced into 1/4-inch-thick rounds
• 6 scallions, chopped, dark green parts separated
• 1 tablespoon finely chopped fresh ginger
• 2 cloves garlic, finely chopped
• 1 cup (6 ounces) shelled roasted chestnuts, coarsely chopped
• 3 tablespoons unsalted butter
• 2 cups low-sodium chicken broth

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