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.

Dinner

Chinese

ingredients

steps

minutes

Ingredients

Servings:

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

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!