IndonesianMedium · Hot
Butternut Squash Skewers with Sweet Soy Glaze
Tender butternut squash cubes threaded on skewers and finished with a sticky sweet soy glaze inspired by Indonesian kecap manis. A beautiful vegetarian main or side with caramelized edges and deep umami flavor.
Prep
40 min
Cook
12 min
Total
52 min
Method
1
Soak 8 bamboo skewers in water for at least 30 minutes to prevent burning during cooking.
2
Peel the butternut squash, halve it lengthwise, and scoop out the seeds. Cut into 1-inch (2.5 cm) cubes — you should get about 6 cups of cubes.
3
Mince the garlic cloves very finely. In a small saucepan over medium heat, combine soy sauce, brown sugar, minced garlic, grated ginger, and cayenne.
4
Stir constantly and simmer the mixture until it thickens and turns glossy, about 5-7 minutes. It should coat the back of a spoon.
5
Remove from heat. Squeeze in the lime juice and stir to combine. Set aside — the glaze will continue to thicken as it cools.
6
Thread 5-6 butternut squash cubes onto each soaked skewer, leaving small gaps between pieces for even cooking.
7
Brush the skewered squash lightly with sunflower oil on all sides. Season evenly with salt and black pepper.
8
Heat a grill or grill pan to medium-high. Place skewers on the hot grill, maintaining a steady temperature.
9
10
Transfer the grilled skewers to a serving platter. Brush the warm sweet soy glaze generously over the top and sides of each skewer, reserving some for serving.
11
Sprinkle sesame seeds over the glazed skewers. Serve immediately while warm.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
280
per serving
Source of fibre · 13g
Protein
5g
Carbs
50g
Fat
10g
Sat. fat
12g
Fiber
13g
Sugar
22g
Sodium
1338mg
Antioxidant RichBlood Sugar FriendlyHigh Fiber
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.3
per serving
ACarbonAEU all-round· both agree
Water
0.4m³
Land
12Pt
Runoff
0.05g P
butternut squash drives 61% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
CrispyStickyTender
Aromas
CitrusHerbalSmoky
Kitchen Equipment
Primary Tool
Grill PanGrillSmall SaucepanBamboo SkewersChef KnifeCutting BoardGraterPastry BrushTongsMixing BowlServing Platter
Safety & Storage
Cross Contamination
Soak bamboo skewers separately from any utensils used with raw meat or other allergens. Use dedicated cutting boards for the squash to avoid cross-contact with allergen-containing ingredients.
Cooking Temperature
Grill skewers at medium-high heat (190°C / 375°F) and ensure squash reaches proper tenderness. Use a food thermometer to verify internal temperature if concerned about doneness.
Storage
Store leftover glazed skewers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3-4 days. Reheat thoroughly before serving.
Unused glaze can be stored separately in a sealed container in the refrigerator for up to 1 week. The glaze may thicken when cold; thin with a small amount of water or oil when reheating.
Equipment Safety
Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning or splintering. Use long-handled tongs for turning skewers to avoid burns.
Handling
Allow cooked skewers to cool slightly before applying glaze to avoid burns from hot surfaces. The glaze is sticky and hot when applied to warm skewers.
Allergen Warning
This recipe contains soy and sesame. Individuals with these allergies should omit the soy sauce (substitute with tamari or coconut aminos) and sesame seeds.
Pro Tips
Technique
The glaze is everything here, so don't rush it—I know it's tempting to crank up the heat and hurry through, but that low and slow simmer is what builds those complex caramelized flavors. You'll know it's ready when it coats the back of your spoon like liquid amber and smells faintly of warm soy and ginger.
Substitution
If you can find kecap manis at an Asian grocery store, swap it in 1:1 for the soy sauce and reduce the brown sugar by half—the depth and sweetness of authentic kecap manis will transform this glaze into something truly special.
From the chef
Kecap manis is one of the great Indonesian pantry weapons — soy sauce and brown sugar reduced with garlic, ginger, and cayenne until the mixture turns glossy and coats the back of a spoon. Here it becomes a finishing glaze for butternut squash skewers grilled over high heat until the edges caramelize and the cubes turn tender all the way through. The sweet-savory lacquer soaks into every char mark, and the sesame seeds add just enough texture to keep things interesting. This is a vegetarian dish that does not ask anyone to compromise — it is fully itself, deeply umami, and completely satisfying.
TagsVegetarianGrilledSkewersSweet SavoryUmamiKecap Manis InspiredIndonesian Cuisine
AllergensSoyGlutenSesame
Source: generated · June 13, 2026