Fall Harvest Recipe #2 (Teriyaki)

The first half of the sweet meat squash turned out fairly well.  I wanted to see what else I could do with this new (to me) vegetable.

First thing that you should know about the way I cook.  It is mostly a improvised experience.  I don’t have any hard and fast rules in the kitchen.  A lot of my cooking is a dash of this and and pinch of that.  With that in mind, the recipes that I provide are mostly my guesses of what I did after the fact.  The amounts listed are estimates.  If you are unsure, you can start with my “guestamates”, but don’t try to hold me to them.

This next recipe I wanted to see how sweet meat squash would handle a teriyaki treatment.


  • 1/4 Sweet Meat Squash cut into 3/4 inch cubes (about 3 to 4 cups)
  • 1/2 medium yellow onion, diced
  • 2 tablespoons minced garlic
  • 2 – 3 tablespoons vegetable cooking oil
  • 3 tablespoons soy sauce (approximate)
  • 1/4 cup teriyaki sauce, oyster sauce, ginger marinade, etc
  • 2 – tablespoons sesame seeds


  1. In a wok or large non-stick pot, heat vegetable oil.
  2. Add garlic and onion and saute until tender.
  3. Add sweet meat squash and continue to cook.  We are just trying to bring a little browning to the squash.
  4. Add soy and teriyaki to taste.  I have also used some oriental marinades or oyster sauce.
  5. Add sesame seeds.
  6. Place into 9×9 dish and cover with foil or parchment.
  7. Bake at 350 F for 45 minutes, or until tender.

Serve with steamed rice.

Leave a Reply

Your email address will not be published. Required fields are marked *