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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