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.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Wash the acorn squashes thoroughly. Cut each squash in half from top to bottom and scoop out the seeds using a spoon.

Step 3

Cut each squash half into 1-inch wedges and place them in a large mixing bowl.

Step 4

In a small bowl, whisk together the soy sauce, honey, sesame oil, grated ginger, minced garlic, rice vinegar, salt, and black pepper.

Step 5

Drizzle the soy sauce mixture over the squash wedges in the mixing bowl. Toss to coat the squash evenly.

Step 6

Spread the coated squash wedges in a single layer on the prepared baking sheet. Drizzle with the neutral oil for roasting.

Step 7

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.

Step 8

Remove the squash from the oven and transfer to a serving platter.

Step 9

Sprinkle the roasted squash with toasted sesame seeds and sliced scallions for garnish.

Step 10

Serve warm as a side dish or enjoy as a light vegetarian main course.

Nutrition Facts

Serving size	1899.4 grams (1899.4g)

Amount per serving	% Daily Value*
Calories	1401

Total Fat 31.10g	40%
Saturated Fat 3.50g	18%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 2394mg	104%
Total Carbohydrate 294.70g	107%
Dietary Fiber 77.40g	276%
Total Sugars 35.40g
Protein 25.30g	51%

Vitamin D 0IU	0%
Calcium 831mg	64%
Iron 12mg	67%
Potassium 7860mg	167%

*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.

Source of Calories

Fat: 17.9%

Protein: 6.5%

Carbs: 75.6%