Tag: squash side dish

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!