Sauteed Butternut Squash Recipe

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!