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.

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