Soy and Agave-Glazed Winter Squash

Winter squshes in a bucket

A simple recipe that makes winter squash positively addictive, this is a nice addition to the winter plate for everyday or holiday meals.

Serves: 6

  • 2 1/2 to 3 pounds small winter squash
    (carnival, golden acorn, delicata, or other)
  • 3 tablespoons agave nectar
  • 1/4 cup apple juice
  • 2 tablespoons soy sauce, or to taste
  • 2 teaspoons dark sesame oil
  • 2 tablespoons olive or other healthy vegetable oil

The squashes may be baked in the oven or microwave. If you are going to use the oven, preheat it to 375 degrees F.

Butternut squashCut the squashes in half lengthwise. Place the halves cut side up in a baking dish with about 1/2 inch of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, about 30 to 45 minutes, depending on the type and size of squash used. Or microwave, using about 4 to 7 minutes each as a rule of thumb per small squash or 10 minutes for a butternut. Test occasionally to make sure they don’t overcook.

When the squashes are cool enough to handle, scoop out and discard the seeds. Peel the squashes and cut into 1-inch chunks.

Combine the remaining ingredients in an extra-wide skillet or stir-fry pan and heat gently, stirring together. Add the squash and turn up the heat to medium-high. Cook, stirring, until the liquid reduces and the squash is nicely glazed, about 8 to 10 minutes. Serve at once.

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