Tag: acorn squash

Furikake Glazed Squash

photo of a plate of roasted squash with furikake sprinkled on top

Tonight I made this squash dish and I just had to share it! It was so delicious!

The squash is first tossed in a honey soy sauce glaze, then roasted in the oven. To serve it is sprinkled with Furikake. The combination is a winner! A hint of sweetness, saltiness, and nuttiness from the sesame seeds. Love. It.

If you’re unfamiliar with furikake, it is a Japanese condiment made of sesame seeds, seaweed, and sometimes dried fish. The one I bought, Ajishima Nori Komi Furikake, has no fish, and also no MSG which some brands contain. In a pinch you could fake this ingredient with some toasted sesame seeds and a little salt. Even better if you have some nori.

The recipe comes from Jess Damuck’s Health Nut: a Feel-Good Cookbook. It’s got plenty of yummy healthy recipes. I enjoyed the Seed Crackers, recipe which happen to be gluten-free.

This recipe is only half the original, as I only had one acorn squash. It is more than enough for two people as a side dish. I used less oil than the recipe called for.

What you need:

  • 1 delicata or acorn squash
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoons-ish neutral oil
  • 1 tablespoon furikake

What you do:

  1. Preheat the oven to 400F. Line a baking pan with parchment paper.
  2. Combine honey, soy sauce and oil in a large bowl. Taste and adjust to your liking.
  3. Halve the squash then cut into slices about 1cm thick.
  4. Toss the squash in the glaze and make sure it’s all coated. Place the squash on the lined baking pan, and add any remaining glaze.
  5. Roast the squash until it is tender, about 25 minutes. Flip the squash half way through the time.
  6. To serve, sprinkle with furikake.
  7. Enjoy!

Stuffed Acorn Squash

Here is a recipe from the old Moosewood Cookbook that I’ve been making for years in the winter time.  It’s a really tasty vegetarian recipe that’s also quite hearty.  It also looks pretty impressive when it’s served – it’s best to use quite small squash if you’re going to serve a half for each person.

What you need:

2 medium-sized acorn squash

1 cup uncooked brown riced

1 tablespoon butter or olive oil

2 cloves garlic, minced

2 medium-sized tart apples, diced

2 oranges, sectioned

1/2 teaspoon cinnamon

1/2 teaspoon allspice or cloves

1 teaspoon salt

2 tablespoons brown sugar

1 cup chopped pecans

What you do:

1.  Cook the rice in 1 & 3/4 cups water for 45 minutes, then let it rest off the heat for 10 minutes.

2.  Cut the squash in half, de-seed and place cut-side-down on a baking tray.  Bake for 30-40 minutes at 350F, or until very soft.

3.  Melt the butter, then cook the onions until slightly browned.

4.  Add garlic, apples, oranges and spices and cook for about 5 minutes more.

5.  Add the apple mixture to the cooked rice and season with salt and brown sugar.

6.  Fill the squash with the rice mixture, top with nuts and a little more brown sugar if you like.

7.  Bake at 350F for 20-30 minutes or until heated through.

I like to have some for leftovers – I scoop it all into a container to save in the fridge, so it doesn’t look fabulous.  But it sure tastes great!