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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
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Large skillet
  • Aluminum foil
  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.
  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.
  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.
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.

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