Oriental Acorn Squash
Elevate your side dish game with this irresistible Oriental Acorn Squash recipe, a perfect blend of savory and sweet Asian-inspired flavors. Tender roasted acorn squash wedges are coated in a rich glaze made from soy sauce, honey, sesame oil, and aromatic ginger and garlic, then caramelized to perfection in the oven. A finishing touch of toasted sesame seeds and fresh scallions adds a delightful crunch and pop of color. This easy-to-make dish is as versatile as it is flavorful—serve it as a stunning vegetarian main course or a complementary side to your favorite Asian-inspired meal. Ready in just under an hour, this crowd-pleaser is perfect for weeknight dinners or special occasions. Keywords: roasted acorn squash, Asian-inspired side dish, vegetarian recipe, sesame glaze, easy squash recipe.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 whole acorn squash
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon, grated fresh ginger
- 2 cloves, minced garlic
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame seeds
- 2 stalks, thinly sliced scallions
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon neutral oil (such as canola or vegetable oil)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Wash the acorn squashes thoroughly. Cut each squash in half from top to bottom and scoop out the seeds using a spoon.
Cut each squash half into 1-inch wedges and place them in a large mixing bowl.
In a small bowl, whisk together the soy sauce, honey, sesame oil, grated ginger, minced garlic, rice vinegar, salt, and black pepper.
Drizzle the soy sauce mixture over the squash wedges in the mixing bowl. Toss to coat the squash evenly.
Spread the coated squash wedges in a single layer on the prepared baking sheet. Drizzle with the neutral oil for roasting.
Place the baking sheet in the preheated oven and roast the squash for 35-40 minutes, flipping halfway through, until the wedges are tender and caramelized around the edges.
Remove the squash from the oven and transfer to a serving platter.
Sprinkle the roasted squash with toasted sesame seeds and sliced scallions for garnish.
Serve warm as a side dish or enjoy as a light vegetarian main course.
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 8.7 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 574 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
