This is a wonderful take on the fall classic of roasted butternut squash with maple syrup. The flavor gets a little kick from the addition of ginger and replacing the sweetener with hoisin. It comes together in just the time it takes to prepare the squash. While it is a lovely side dish, it could also become a main course if served over rice with any left over sauce.
serves 2-3 as a side dish
1 small to medium size butternut squash (you can also use delicata squash sliced, acorn squash halved or any other winter squash you prefer)
1 T. canola or other neutral oil
Generous pinch of kosher or sea salt
¼ inch piece of ginger very finely minced (about a ½ t. but feel free to add more if you want a little more zing)
¼ cup hoisin sauce
2 t. soy sauce
1 t. rice wine vinegar
2 t. sesame seeds
- Preheat oven to 350 degrees.
- While oven is preheating, peel the butternut squash (not necessary if using delicata) , cut in half length-wise, scoop out the seeds and slice into ½ or ¾ inch slices (they will look like half moons and crescents).
- Place the squash and the oil in a bowl and toss to coat.
- Line a rimmed baking sheet (or other oven a safe pan) with parchment (or foil) to prevent sticking.
- Arrange the squash in a single layer on the baking pan, sprinkle with the salt, and place the pan in the pre-heated oven.
- While the squash begins to cook, make the sauce.
- Peel and very finely mince the ginger. Add the ginger to a small bowl, and then add the hoisin sauce, soy sauce, and rice wine vinegar. Mix very well.
- When the squash is just tender when a knife tip is inserted into it (20 -30 minutes depending on the thickness and freshness of the of the squash), remove from the oven and paint thickly with the hoisin-ginger sauce letting it drip down the sides (but not so generously extra sauce is pooling in the pan as it will burn). You will probably have a little sauce left over.
- Sprinkle generously with sesame seeds.
- Increase the heat in the oven to 375 degrees and return to the oven for 10 minutes or so until the squash is very tender and the sauce is just bubbling and beginning to caramelize just a little around the edges of the squash.