Sesame Glazed Acorn Squash
Sesame seeds are the greatest thing to happen to squash since butter, pecans, and brown sugar.
Seriously: Sesame seeds add a great crunch and nutty flavor to squash.
In fact, I liked this flavor combination so much that I made a similar dish just two days later: Sesame squash brûlée.
About The Recipe
One of my favorite candies is honey sesame candy, which I usually find in Asian grocery stores. The candy is crunchy, sticky, sweet, and wonderfully nutty. It’s totally addictive.
This squash recipe is reminiscent of sesame candy.
Just like any good American Thanksgiving squash dish, this one is sweet. But not overwhelmingly so. The sweetness enhances, not dominates, the squash.
You’ll have to partially bake the squash before cutting it – unless you’re extremely confident in your knife and squash-cutting skills. (I am not!)
More Thanksgiving Recipes
I love Thanksgiving – especially cooking for it! Check out these crowd-pleasing and budget-friendly recipes:
- Applesauce stuffing (my all-time favorite stuffing recipe!)
- Fully loaded Brussels sprouts
- Perfect dinner rolls (SO soft)
- Tricks for making really good mashed potatoes
- 1 medium acorn squash
- 1/2 cup (1 stick) butter, softened
- 2 tablespoons maple syrup
- 3 tablespoons sesame seeds
- 1 teaspoon sesame oil
- Preheat oven to 400F. Cut acorn squash in half and remove seeds. Place on a baking sheet, skin side down. Put a tablespoon or so of water in each squash half. Bake for 20 minutes. Remove from oven and let sit until squash is cool enough to handle.
- Meanwhile, mix butter, maple syrup, and sesame oil together in a small bowl. Set aside.
- Place squash flesh side down on a cutting board. Cut squash into 1/2 inch pieces, flesh side down.
- Place squash slices on a lightly oiled baking sheet. Brush each slice with the butter mixture. Sprinkle on half of the sesame seeds. Flip each squash slice and brush with the remaining butter mixture and sprinkle with remaining sesame seeds.
- Bake for 20 minutes, until squash is tender.