This squash dish is a surprising twist on using typical Asian ingredients for an interesting seasonal meal. Add steamed rice or roasted chicken for a full dinner. I used acorn squash, but butternut squash would make a great choice too.
Roasted Acorn Squash with Soy-honey Glaze
2 pounds acorn squash
4 tablespoons canola oil
3 tablespoons soy sauce
3 tablespoons honey
1/2 teaspoon powdered ginger
1/2 teaspoon powdered garlic
1/4 teaspoon ground black pepper
Heat the oven to 400 degrees.
Halve and remove the seeds from the squash, cut into wedges about 1/2 thick, using the ribs on the acorn squash as an easy guide. Line a large sheet pan with parchment paper for easy clean up. Place the squash slices onto the tray.
Combine the remaining ingredients into a small bowl, whisking to combine. Brush the squash slices with the sauce, turning over to coat both sides. Place the tray into the hot oven, roasting for 15 minutes. Remove the tray from the oven. Using tongs, turn the slices over, brush with additional sauce. Place the tray back into the oven, continue roasting for 10-15 more minutes until the squash slices are tender when pierced with the tip of a knife. Remove from the oven and serve.