Simmered Squash with Asian Flavors

This is a very simple recipe that uses the technique of simmering. Simmering is different from boiling in that a lot less liquid is used. By the time the squash is cooked through, most of the cooking liquid will have boiled away, and the flavors in the liquid will have infused the squash. So the trick is to use enough liquid to cook the squash but not so much that you have a lot of liquid left over at the end. This is mostly a judgment call depending on how much squash you are cooking, but as a general rule, it is better to start with too little and add more as you go along.

Simmered Squash with Asian Flavors

Serves: 2
Time to make: ~30 minutes

What you need:

  • 2 cups winter squash, peeled, seeded and cubed
  • 2 tbsp. soy sauce
  • 2 tbsp. sake
  • 2 tsp. garlic, minced
  • 2 tbsp. ginger, minced
  • scallion greens, minced, for garnish
  1. Add the squash to a pot with enough water to cover the squash halfway
  2. Add the soy sauce, sake, garlic and ginger to the pot
  3. Bring to a boil
  4. Cover, reduce the heat and let simmer until the squash is tender and mashes easily, 20-25 minutes
  5. Garnish with minced scallion greens


I used butternut squash, but any winter squash will do. Japanese squashes would be well-suited to this dish.

Start with ¼ cup water and check the squash frequently as it cooks. If it’s looking dry, add a little more water.


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3 thoughts on “Simmered Squash with Asian Flavors

  1. Shannon's Taster 30 October 2006 at 7:36 pm

    I can attest, this was a good recipe.

  2. simplycooking 31 October 2006 at 12:26 pm

    I thought I used too much water. I definitely would have halved the liquid and upped the amount of soy sauce. It was almost soup. But still pretty good.

  3. […] have made the Simmered Butternut Squash with Asian Flavors before — click the link for the […]

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