Acorn Squash with Sesame Soy Sauce

Acorn Squash with Sesame Parsley Sauce

Sweet, sunshine-y acorn squash is spiced up with a sweet and sassy sesame tahini sauce in this delicious side dish recipe. My deep love for squash has me searching high and low for unique recipes, this is one that I didn’t have to think twice about trying.

Acorn squash is roasted to bring out the nuttiness and natural sugars, then a fast and easy sauce is made by combining tahini paste with soy sauce, honey and green onion. A burst of brightness comes from the addition of fresh parsley. The sauce has a deep, rich intense flavor with sweet and savory notes that pair well with the mildness of the squash.

The sauce would go well with just about any type of winter squash and would be good with the heat of chile peppers too, or made with peanut butter or a nut butter.

Acorn Squash with Sesame Soy Sauce
(adapted from Christina Cooks)
1 acorn squash
4 green onions, chopped
2/3 cup spring or filtered water
2-3 teaspoons honey
soy sauce (without corn syrup)
1/4 cup parsley, fresh, minced
1-2 tablespoons sesame seeds

1. Preheat oven to 400 degrees F. Cut acorn squash in half, scoop out seeds and sprinkle with salt and pepper. Place cut side down in a roasting pan and bake until tender, about 45 minutes depending on size.

2. When squash is cooked prepare the sauce. In a small saucepan simmer the green onions in the water until bright green, about 3 minutes. Whisk in sesame tahini and honey, season lightly with soy sauce (start with 1 teaspoon). Simmer 4-5 minutes, stirring frequently, until the sauce thickens slightly. Taste and add more soy sauce if desired, if too thick whisk in more water. Remove from heat and stir in parsley.

3. Cut the acorn squash into half rings and spoon sauce over top of each, sprinkle sesame seeds over top.

*I used homemade tahini.

Acorn Squash With Sesame Parsley Sauce

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  1. Sage Trifle says

    This is right up my alley. I love everything about this recipe and will certainly be making it. The sauce would be good with many vegetables, even over brown rice. Your squash dish is very beautiful.

  2. says

    Had we met years ago, I wouldn't have had to acquire the 70+ cookbooks that are sitting on my hutch. Your blog would have been all I needed. Of course I started collecting cookbooks in the 60s, before the home computer was invented! lol

  3. Melody Fury // Gourm says

    I adore adding miso to my kabocha so I will definitely try your version! Lovely photos and post! Thank you for sharing your recipe.

  4. (Lady Gourmet) Cathe says

    Dear Reeni, Acorn squash is one of my favorites. This sounds like a recipe I would love. The sesame tahini and honeysoy sauce must give it an exotic flavor. Great. Blessings, Catherine

  5. Now Serving says

    Lovely Lovely post – I recently learned to cook with Acorn squash – thanks to my farmville addictions ;))

  6. Ana Rita says

    This last photo is so lovelly!!!What a beautifull flower Reeni…Loved the recipe but at my house there's 3 kids and no way they would eat that….Maybe some day!!!Kisses,Rita

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