Japanese-style glazed squash Recipe

  • 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
  1. Place the squash in a pan with the oil, garlic, soy, chicken stock and sesame oil.
  2. Cover the pan and bring to the boil.
  3. 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.