Recipe for Herb-Roasted Acorn Squash

Posted November 9, 2007
Updated November 13, 2007

The fresh ginger and soy sauce in this roasted squash recipe give it an Asian flavor.



Start to finish: 1 hour (10 minutes active)

Servings: 6

3 small acorn squashes

1/3 cup honey

1/3 cup soy sauce or tamari

1 tablespoon minced fresh ginger

2 tablespoons peanut or light vegetable oil

1/4 cup chopped fresh cilantro

Preheat oven to 350 F.

Wash and dry the acorn squash. Carefully cut each squash in half lengthwise. Use a spoon or melon baller to carefully scrape out and discard the seeds and membranes.

Arrange the squash halves on a rimmed baking sheet. If they will not sit flat, use a knife to trim a small piece of the bottom, creating a flat base. Set aside.

In a small bowl, whisk together the honey, soy sauce, ginger and vegetable oil. Liberally brush the mixture over the cavity of each squash half. Sprinkle any remaining sauce over the squash. Bake until tender, about 45 minutes.

To serve, sprinkle each half with cilantro.

(Recipe adapted from Gary Allen, author of "The Herbalist in the Kitchen)


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