A sweet-and-salty glaze gives this squash dish a pleasant Asian spin.

　　

Ingredients

6 servings

　　2 1/2 to 3 pounds small winter squash (carnival, golden acorn, delicata, or other)

　　2 tablespoons honey

　　1/4 cup apple juice

　　2 tablespoons soy sauce, or to taste

　　1 teaspoon dark sesame oil

　　

Step 1

The squashes may be baked in the oven or microwave. If you are going to use the oven, preheat it to 375°F.

　　

Step 2

Cut the squashes in half lengthwise. Place the halves, cut side up, in a baking dish with about 1/2 inch of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, 30 to 45 minutes, depending on the type and size of squash used. Or microwave, using 4 to 7 minutes each as a rule of thumb per small squash or 10 minutes for a butternut. Test occasionally to make sure they don’t overcook.

　　

Step 3

When the squashes are cool enough to handle, scoop out and discard the seeds. Peel the squashes and cut into 1-inch chunks.

　　

Step 4

Combine the remaining ingredients in an extra-wide skillet or stir-fry pan and heat gently, stirring together. Add the squash and turn up the heat to medium-high. Cook, stirring, until the liquid reduces and the squash is nicely glazed, 8 to 10 minutes. Serve at once.

　　

Step 5

Bake for an additional 30 to 50 minutes, depending on size, until the flesh is easily pierced with a knife.

　　

Step 6

It’s easier to scoop out the seeds from a squash that is done than an unbaked one.

　　

Step 7

Smaller squashes like delicata and golden acorn can be microwaved successfully (see the specifics in some of the recipes that follow). For larger squashes, I like to stick with oven baking. The flavor develops better, and they cook more evenly. Don’t even think about microwaving spaghetti squash. Twice they have exploded in my microwave, leaving me with an incredible mess to clean!

　　

nutrition information

Step 8

Calories: 116

　　

Step 9

Total Fat: 1g

　　

Step 10

Protein: 2g

　　

Step 11

Carbohydrate: 23g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 338mg

　　The Vegetarian 5-Ingredient Gourmet