Japanese Simmered Squash

Name: Japanese Simmered Squash
Cook time: 30 min
Total time: 30 min
Cuisine: Japanese, Asian
Ingredients: 1 medium acorn squash, about 2 pounds; 2 cups water; 2 Tablespoons brown sugar; 2 Tablespoons reduced-sodium soy sauce; Sharp knife; Cutting board; Vegetable peeler; Spoon; Measuring cups; Measuring spoons; Large skillet; Aluminum foil

3 steps

Cook:30min

Chef’s Notes This dish is traditionally prepared with the squash skin left on. Try other types of winter squash in place of acorn squash. Buttercup and kabocha are good choices if they can be found in your store. Serve with Baked Flaked Chicken, Herb Roasted Chicken, or other roast.

Updated at: Wed, 16 Aug 2023 22:02:12 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories58 kcal (3%)

Total Fat0.1 g (0%)

Carbs14.6 g (6%)

Sugars3.7 g (4%)

Protein1.2 g (2%)

Sodium157.1 mg (8%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1acorn squash

medium

2 cupswater

2 tablespoonsbrown sugar

2 tablespoonsreduced-sodium soy sauce

Materials

Instructions

Step 1

Rinse squash and cut in half. Scrape out seeds with a spoon. Cut squash along the creases and peel. Cut into slightly larger than bite-sized pieces.

Step 2

Cut a circle of aluminum foil that will fit just inside a large skillet. Cut 3 small slits in the middle. This will let steam escape as squash cooks.

Step 3

In a large skillet, place squash. Add water and sprinkle with brown sugar. Bring to a boil over medium-high heat. Place the foil circle loosely on top of squash pieces. Cook until pieces are softened, about 7-10 minutes. Remove foil and pour soy sauce over squash. Replace foil and boil until liquid is almost gone, about 3-5 minutes more. Watch closely to be sure sauce does not burn.

View on cookingmatters.org

↑Support creators by visiting their site 😊