Butternut Squash with Shoyu and Mirin Recipe

Butternut Squash with Shoyu and Mirin Recipe

  • 1 medium butternut squash (about 2½ pounds)
  • 2 tablespoons shoyu
  • 1 tablespoon mirin
  • 1 cup water, or as needed
  1. Cut the squash into 6 or 8 equal pieces. Scrape out and discard the seeds and stringy interior. Place the pieces skin side down in a large skillet with a tight-fitting lid.
  2. Add enough water to just cover the bottom of the skillet. Cover and bring to a boil. Reduce the heat to medium-low and simmer about 15 minutes, or until the squash begins to soften.
  3. Pierce the squash with a fork, then sprinkle with shoyu and mirin. Continue to cook another 10 minutes or until tender. If necessary, add more water to the skillet.
  4. Transfer the squash to a platter and serve.
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