- ½ squash, chopped
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1 tsp soy sauce
- 150ml/5fl oz vegetable or chicken stock
- 1 tsp sesame oil
- Place the squash in a pan with the oil, garlic, soy, chicken stock and sesame oil.
- Cover the pan and bring to the boil.
- Once boiling point is reached, turn down and simmer for eight minutes or until softened. Remove the lid and finish cooking on high for 1-2 minutes or until the squash has a glazed appearance.