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Water Sauteed Squash and Onions

Prep Time

5 min

Cooking Time

10 min





  • 1  1/2 cups buttercup or butternut squash, seeds removed and sliced

  • 1/2 cup onion, sliced in thin half-moons

  • water

  • shoyu


  1. Place enough water in a skillet to barely cover the bottom. Bring to a boil. Saute the onion for 2 to 3 minutes. 

  2. Add the squash and additional water if needed. Cover the skillet and bring water to a boil. Reduce the flame to medium-low, add several drops of shoyu, and simmer for 5 to 7 minutes until the squash is tender. 

  3. Remove the cover and cook off any remaining liquid.

  4. Place in a serving dish.


Michio and Aveline Kushi

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