Butternut Squash with Shoyu and Mirin

1. 1

   Cut the squash into 6 or 8 equal pieces.

2. 2

   Scrape out and discard the seeds and stringy interior.

3. 3

   Place the pieces skin side down in a large skillet with a tight-fitting lid.

4. 4

   Add enough water to just cover the bottom of the skillet.

5. 5

   Cover and bring to a boil.

6. 6

   Reduce the heat to medium-low and simmer about 15 minutes, or until the squash begins to soften.

7. 7

   Pierce the squash with a fork, then sprinkle with shoyu and mirin.

8. 8

   Continue to cook another 10 minutes or until tender.

9. 9

   If necessary, add more water to the skillet.

10. 10

    Transfer the squash to a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.