TASTE
Ginger, soy sauce give this squash Asian flavor
| • | Avoid Turkey Day calamities |
Associated Press
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The fresh ginger and soy sauce in this roasted squash recipe give it an Asian flavor.
HERB-ROASTED ACORN SQUASH
Preheat oven to 350 degrees.
Wash and dry the acorn squash. Cut each squash in half lengthwise. Use a spoon or melon baller to scrape out and discard the seeds and membranes.
Arrange the squash halves on a rimmed baking sheet. If they will not sit flat, use a knife to trim a small piece of the bottom, creating a flat base. Set aside.
In a small bowl, whisk together the honey, soy sauce, ginger and vegetable oil. Liberally brush the mixture over the cavity of each squash half. Sprinkle any remaining sauce over the squash. Bake until tender, about 45 minutes.
To serve, sprinkle each half with cilantro.
Makes 6 servings.
(Recipe adapted from Gary Allen, author of "The Herbalist in the Kitchen.)
