Ingredients
1/4
cup water
1
small butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 4 cups)
3
tablespoons packed brown sugar
2
tablespoons soy sauce
1 1/2
teaspoons chili oil
1/4
cup chopped green onions (4 medium)
Preparation
In 10-inch nonstick skillet, heat water to boiling. Add squash; reduce heat to medium. Cover and simmer 7 to 10 minutes or until squash is almost tender when pierced with a fork.
Meanwhile, in small bowl, mix brown sugar, soy sauce, and chili oil.
Stir soy sauce mixture into squash and water in skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 2 minutes, stirring occasionally. Stir in onion; cook 2 minutes longer, stirring frequently, until squash is tender.
