Red Cooked Butternut Squash

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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