This squash recipe brings in all kinds of awesome flavors – sweet, spicy, tangy. And it’s an extremely easy vegetable recipe to whip up in a hurry.
You can use any type of squash in this dish, but an acorn or other more solid squash will work really well. If you cook the squash only lightly, and avoid stirring too much, you’ll wind up with more distinct cubes to get glazed.
The squash I used was really soft, and I added a bit too much water and stirred a bit too much to avoid burning so mine dissolved into a really thick soup-like dish. It tasted phenomenal, it just wasn’t exactly the texture I had envisioned going in.
Caramelized Asian Squash Recipe
Prep time:
Cook Time:
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Makes 4 servings
If you’ve never tried mushrooms with squash, you should definitely give it a try. The soft squash with the savory mushroom is an excellent combo.
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Ingredients
- 1 squash, peeled and cubed
- 1 onion, chopped
- 1 cup mushrooms, sliced
- 1 cup bok choy, or other green, chopped
- 1 small piece fresh ginger, grated and juiced or minced
- 1 mandarin orange, or 1/2 regular orange, zested and juiced
- 2 Tbsp tamari (soy sauce)
- 1 tsp toasted sesame oil
- 1 tsp maple syrup (or unrefined sugar)
- 1/4-1/2 tsp ground cumin
- Pinch cayenne
Directions
- In a large pot, add the squash, a small amount of water and a pinch of salt. Bring to a boil with the lid on, then turn down to a low boil. While this is happening, chop the onion and mushrooms, adding them to the pot and stirring to get a bit of salt on them to help them cook.
- While the vegetables are cooking, put together the sauce by mixing all of the ingredients together in a small bowl.
- Once the vegetables are soft, add the bok choy (or whatever other green you like) to wilt, then add the glaze. Leave this on the heat for a few more minutes for the sugars to caramelize, then serve your squash on top of a bed of greens, grains or as a side dish.
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