Sauteed Butternut Squash Recipe

Rating 5.0
| 1
This vegan sauteed butternut squash was created when a good friend recently gifted me bountiful squash harvested from her garden. Featuring a microwave hack, this quick and easy soy-glazed butternut squash is best served over a bowl of steaming rice for a hearty and savory rice bowl.
Utensils Dinner
Globe Chinese
12
ingredients
9
steps
45
minutes
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Chef Li
With a solid background in the culinary industry, Chef Li's cooking expertise has taken her around the world. While previously living in Singapore, Chef Li led private and corporate events as a culinary instructor. Now, back in the U.S., she looks forward to sharing her authentic, international cooking styles and techniques. Chef Li prides herself on her ability to make Chinese and Southeast Asian cuisine simple and fun to cook!

Ingredients

Servings:
2
2-3 lb
butternut squash, see notes
1 tbsp
light soy sauce
1 tsp
dark soy sauce
1 tbsp
Japanese mirin or Chinese cooking wine
2 tbsp
water or stock
1 tsp
sesame oil
1/2 tsp
salt
1/2 tsp
white sugar
2 tbsp
cooking oil
1
spring onion, minced
1 tsp
white sesame seeds
cooked rice, to serve
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Directions 9 steps | 45 Minutes

Step 1

Measure and prep all ingredients.

Sauteed Butternut Squash Recipe: Measure and prep all ingredients.
Step 2

Prepare the butternut squash. Remove the tough skin and seeds.

Sauteed Butternut Squash Recipe: Prepare the butternut squash.
Step 3

Chop the flesh into ½-inch thick pieces.

Sauteed Butternut Squash Recipe: Chop the flesh into ½-inch thick pieces.
Step 4

Place all the chopped butternut squash pieces flat on a plate. Cover the plate with plastic wrap and microwave over high heat until softened, about 2-3 minutes. 

Sauteed Butternut Squash Recipe: Place all the chopped butternut squash pieces flat on a plate.
Step 5

Make the seasoning sauce. In a small bowl, combine the salt, sugar, light and dark soy sauce, mirin, water and sesame oil.

Sauteed Butternut Squash Recipe: Make the seasoning sauce.
Step 6

In a large frying pan over medium heat, heat the cooking oil. When the oil is hot, add the butternut squash and pan fry until golden, about 3-4 minutes. 

Sauteed Butternut Squash Recipe: In a large frying pan over medium heat, heat the cooking oil.
Step 7

Flip the butternut squash to brown the other side, about 3-4 minutes.

Sauteed Butternut Squash Recipe: Flip the butternut squash to brown the other side, about 3-4 minutes.
Step 8

Pour the seasoning sauce evenly over the squash pieces. Cook for another 2-3 minutes or until all the sauce has been absorbed by the squash.

Sauteed Butternut Squash Recipe: Pour the seasoning sauce evenly over the squash pieces.
Step 9

In a bowl of cooked rice, place half of the soy-glazed butternut squash. Sprinkle the minced spring onions and sesame seeds. Repeat the process with the second half of the butternut squash. Serve immediately. Enjoy!

Sauteed Butternut Squash Recipe: In a bowl of cooked rice, place half of the soy-glazed butternut squash.

Notes:

  • The recipe works for any winter or summer squash.

Nutrition Per Serving
View All
CALORIES
423
FAT
17.6 g
PROTEIN
7 g
CARBS
69.2 g
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1 Comments
1 Comments
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Jolee S.

Jolee

04 Oct 2022

I never know what to do with squash and this recipe is great! Such a simple wholesome meal.

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