Earthy, sweet, and salty with a big wallop of umami. This technique works well with any winter squash but is best applied to acorn, delicata, and kabocha. I enjoy it as-is for a hearty side or puréed with a nice pork chop. Substitute peanut or sunflower oil to make it totally vegan.
This recipe yields enough for four.
Soy Glazed Acorn Squash
1 acorn squash
1 tbsp unsalted butter
1 tbsp dark soy sauce, preferably Japanese
2 tbsp packed dark brown sugar
2 tbsp water
1/4 tsp ground black pepper
additional salt to taste
Clean and peel squash. Cut into bite-sized pieces of a shape that appeals to you.
Heat a heavy skillet, preferably cast iron, oven medium heat with butter. When butter is melted, add all ingredients but extra salt and stir to coat squash in butter and sugar.
Reduce heat to low, cover, and simmer gently until squash is tender, about 20 minutes. Stir every five minutes, and add additional water to keep a light sauce in the bottom of the pan at all times. Taste throughout and add additional salt if needed.