2 pounds of small winter squash 2 tablespoons of honey 1 cup of apple juice 2 tablespoons of soy sauce, or more to taste 1 teaspoon of dark sesame oil
The squashes may be baked in the oven or microwave. If you are going to use the oven, preheat it to 375ºF. Cut the squashes in half lengthwise. Place the halves cut-side up in a baking dish with about 1/2 inch of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, about 30 to 45 minutes, depending on the type and size of squash used. Or microwave, using about 4 to 7 minutes each as a rule of thumb per small squash or 10 minutes for a butternut. Test occasionally to make sure they don't overcook.
Once the squashes are cool enough to handle, scoop out and discard the seeds. Peel the squashes and cut into 1-inch chunks. Combine the remaining ingredients in an extra-wide skillet or stir-fry pan and heat gently, stirring together. Add the squash and turn up the heat to medium-high. Cook, stirring, until the liquid reduces and the squash is nicely glazed, about 8 to 10 minutes. Serve at once. 6 servings.
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