The first half of the sweet meat squash turned out fairly well. I wanted to see what else I could do with this new (to me) vegetable.
First thing that you should know about the way I cook. It is mostly a improvised experience. I don’t have any hard and fast rules in the kitchen. A lot of my cooking is a dash of this and and pinch of that. With that in mind, the recipes that I provide are mostly my guesses of what I did after the fact. The amounts listed are estimates. If you are unsure, you can start with my “guestamates”, but don’t try to hold me to them.
This next recipe I wanted to see how sweet meat squash would handle a teriyaki treatment.
Ingredients:
- 1/4 Sweet Meat Squash cut into 3/4 inch cubes (about 3 to 4 cups)
- 1/2 medium yellow onion, diced
- 2 tablespoons minced garlic
- 2 – 3 tablespoons vegetable cooking oil
- 3 tablespoons soy sauce (approximate)
- 1/4 cup teriyaki sauce, oyster sauce, ginger marinade, etc
- 2 – tablespoons sesame seeds
Directions:
- In a wok or large non-stick pot, heat vegetable oil.
- Add garlic and onion and saute until tender.
- Add sweet meat squash and continue to cook. We are just trying to bring a little browning to the squash.
- Add soy and teriyaki to taste. I have also used some oriental marinades or oyster sauce.
- Add sesame seeds.
- Place into 9×9 dish and cover with foil or parchment.
- Bake at 350 F for 45 minutes, or until tender.
Serve with steamed rice.