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This is a Thanksgiving side that stands on its own - it definitely won't get forgotten among all the traditional staples. Ginger miso glaze brings out the sweetness while adding a bit of spice, and the toasted pistachios complement the salty and sweet elements to round out the dish. This silky smooth squash has a robust savory flavor infused from roasting until it begins to brown. This year, I'm adding soy to the menu in a slightly non-traditional way by mixing miso with fresh ginger and brushing it over crisped oven-roasted acorn squash. We made our spinach artichoke dip with soy cream cheese, the bean dip with soy sour cream, and a plump tofurky sat next to our giant golden bird. With my brother eating vegan for health reasons for many years, my family has always been heavy-handed on the soy for Thanksgiving. Plus, the acorn squash looks so frilly and dainty with its scalloped edges that I'm pretty sure it's the most charming vegetable side dish at the party. Which is a shame, because it's simple to roast into a buttery soft side dish that's both sweet and nutty. Things were mostly restricted to pumpkin purée and the occasional butternut or spaghetti squash. Growing up, we didn't eat a whole lot of winter squash in our house. Bake at 375 degrees for 30 minutes or until tender. Cut acorn squash in half roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender.
Combine honey, olive oil, pepper and salt in a large bowl.
#Roasted acorn squash recipe soy sauce how to
They'll know how to sight-read "teaspoon" first. Cut each squash half crosswise into 2 slices, each 1-inch thick. If my future kids ever ask for stories about when I was a little girl, I'm just going to pull up my blog and read posts as though they're picture books.
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She has an impressive memory (except when it comes to what movies she's already seen - in which case, she'll accidentally rent the same movie twice on accident).
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And every single night, I'd request, "tell me a story about when you were a little girl." Not, "read this book to me." No, I was an exhausting child and I demanded that she come up with an original story about some time in her life over 30 years ago and then recount it in vivid detail when I'm sure all she really wanted to do was go to sleep herself.Īnd she'd do it, telling me stories about walking up and down the street with a wagon full of cans pretending to sell paint, her sassooon boy hair cut, and how she got that scar on her knee while playing in a well.until I fell asleep. Whenever I had trouble falling asleep as a kid (which was basically every night because I've always been a night owl), my mom would come lay next to me. I turned to my mom for inspiration, "tell me a story mom." And that's when I realized, that was my story. My mom's here for the week hanging out with me (and doing dishes) while Lucas is in China. I've been spending my days jumping between meetings and stretches of dissertation writing, so when I popped over here to tell you about this Ginger Miso Acorn Squash dish, I was stumped.
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