Butternut Squash with Shoyu and Mirin

• 1 medium butternut squash (about 2 1/2 pounds)
• 2 tablespoons shoyu
• 1 tablespoon mirin
• 1 cup water, or as needed

1. Cut the squash into 6 or 8 equal pieces.
2. Scrape out and discard the seeds and stringy interior.
3. Place the pieces skin side down in a large skillet with a tight-fitting lid.
4. Add enough water to just cover the bottom of the skillet.
5. Cover and bring to a boil.
6. Reduce the heat to medium-low and simmer about 15 minutes, or until the squash begins to soften.
7. Pierce the squash with a fork, then sprinkle with shoyu and mirin.
8. Continue to cook another 10 minutes or until tender.
9. If necessary, add more water to the skillet.
10. Transfer the squash to a platter and serve.

butternut squash, shoyu, mirin, water

Taken from www.cookstr.com/recipes/butternut-squash-with-shoyu-and-mirin (may not work)