Japanese · Side

Pan-Seared Squash with sake and butter

This Japanese Mash leans on sake and butter to do the heavy lifting. We sear the Squash for real depth, then bring it together in one pan.

4.6 from 3,018 cooks

Prep25 min

Cook18 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the sake and butter elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Japanese

Weeknight-friendly Cauliflower Tabbouleh with the sake and butter we come back to again and...

32 min · Easy

Japanese

The kind of Japanese plate you make on repeat. soy and ginger, a proper glaze, and a finish of...

50 min · Medium

Japanese

This Japanese Skewers leans on miso and mirin to do the heavy lifting. We grill the Lentil for...

27 min · Easy

Japanese Members

Japanese

The kind of Japanese plate you make on repeat. dashi and scallion, a proper glaze, and a finish...

30 min · Easy