Soy Glazed Butternut Squash

I hope you won't think less of me when I tell you that until this winter, Butternut Squash was featured very rarely on my menus. I find it annoyingly difficult to deal with.

The shape is odd and bulgy.

The seeds are stringy and uncooperative.

 

And, worst of all, it's hard, VERY thick, and nearly impossible to cut up without cutting off a body part, or at least part of a body part. (Trust me on this. I have tried many times and the results have almost never been good.)

But this winter, I found prepped butternut squash at my local Costco. Here's how it works. You toss a package into your cart. You rip open the seal, pry off the cover, and use it in any dish that calls for the stuff. Wow. Talk about simplicity. Now I can make dishes that call for butternut squash without putting my life and sanity on the line. It's a wonderful world.

One of my favorite iPad apps - Mark Bittman's How to Cook Everything!

Soy Glazed Butternut Squash from How to Cook Everything, by Mark Bittman
2 tablespoons oil

3 cloves minced garlic

1 teaspoon grated ginger

1 1/2 pounds butternut squash, peeled and cut in cubes

2 tablespoons soy sauce

2 tablespoons water

Sliced scallions for garnish

Put the oil, garlic, and ginger in a large deep skillet over medium heat. When the garlic begins to color, after about 2 minutes, add the squash, water, and soy sauce. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender (15-25 minutes, depending on the size of your cubes). 

Uncover the pan and turn the heat up to medium-high. Cook, shaking the pan occasionally, until all the liquid is evaporated and the squash has begun to brown, 5-10 minutes. Turn the heat to low and cook till the squash is as browned and crisp as you like. 

Garnish with scallions and serve.