Directions 9 steps | 45 Minutes
Measure and prep all ingredients.
Prepare the butternut squash. Remove the tough skin and seeds.
Chop the flesh into ½-inch thick pieces.
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.
Make the seasoning sauce. In a small bowl, combine the salt, sugar, light and dark soy sauce, mirin, water and sesame oil.
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.
Flip the butternut squash to brown the other side, about 3-4 minutes.
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.
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!
- The recipe works for any winter or summer squash.