YIELD: 4-6 servings
1 medium butternut squash, peeled and cut into ½” cubes
1 Tbsp. kosher salt
2 Tbsps. scallion, sliced thinly on the bias
2 cloves garlic, minced
2/3 cup soy sauce
2 Tbsps. sesame oil
4 Tbsps. clover honey
½ tsp. crushed red chili flakes
½ tsp. black sesame seeds
½ tsp. toasted sesame seeds
1. In medium pot, add butternut squash and fill 1” above squash with water. Heat pan over medium-high heat for 7-8 minutes or until squash is just tender.
2. Strain squash through colander and quickly place in ice bath for 2 minutes. Remove from ice bath and set aside.
3. In small stainless-steel bowl, whisk together salt, scallion, garlic, soy sauce, sesame oil, honey and crushed red chili flakes until thoroughly combined.
4. Toss blanched squash cubes in sauce and garnish with sesame seeds.
Photo and recipe courtesy of the National Honey Board