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Japanese Simmered Squash
- 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
- Measuring cups
- Measuring spoons
- Large skillet
- Aluminum foil
- 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.
- 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.
- 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.
- 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.