Sauteed Butternut Squash Recipe

Rating 5.0
| 0
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.
Dinner
Chinese
12
ingredients
9
steps
45
minutes
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 tblsp
light soy sauce
1 tsp
dark soy sauce
1 tblsp
Japanese mirin or Chinese cooking wine
2 tblsp
water or stock
1 tsp
sesame oil
1/2 tsp
salt
1/2 tsp
white sugar
2 tblsp
cooking oil
1
spring onion, minced
1 tsp
white sesame seeds
cooked rice, to serve

Directions 9 steps | 45 Minutes

Step 1

Measure and prep all ingredients.

Step 2

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

Step 3

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. 

Step 5

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

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. 

Step 7

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.

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!


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

FOOD FOR THOUGHT?

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