My love of delicata squash continues! My friend Morgan had her first Friendsgiving at her house over the weekend, and said it was going to be “Asian” themed. Love! As I was wondering what to make, my eyes glanced over at my veggie basket and I immediately knew I needed to make something with delicata squash, and this soy glaze delicata squash recipe was perfect.
What is delicata squash?
Delicata squash is a type of winter squash with a sweet, creamy flavor and a tender texture. Unlike other winter squashes with tough skins, delicata has a thin, edible skin, so there’s no need to peel it before cooking. Its shape is elongated and cylindrical with ridges along the sides, and its skin is typically cream-colored with green or orange stripes.
It’s often roasted, but you can also stuff it, sauté it, or use it in soups. It’s relatively low in calories, high in fiber, and a good source of vitamins A and C, making it a nutritious choice for fall and winter dishes.
Ingredients:
- soy glaze (see notes below if you don’t have that)
- rice vinegar
- mirin
- soy sauce
- sambal (or chili oil)
- toasted sesame seeds
What if you don’t have soy glaze?
If you don’t have soy glaze, you can make a quick substitute by combining soy sauce with a few ingredients to get a similar flavor and consistency. Here are a few ideas:
Soy Sauce and Honey (or Maple Syrup): Combine 1/4 cup of soy sauce with 1-2 tablespoons of honey or maple syrup. Simmer it on low heat until it thickens into a glaze-like consistency.
Soy Sauce and Brown Sugar: Mix 1/4 cup soy sauce with 1-2 tablespoons brown sugar. Heat it gently until the sugar dissolves and the mixture thickens.
Soy Sauce, Balsamic Vinegar, and Sugar: Combine 1/4 cup soy sauce, 1 tablespoon balsamic vinegar, and 1 tablespoon sugar. This adds a little extra depth of flavor, and the vinegar gives it a slight tang similar to soy glaze.
Teriyaki Sauce: If you have teriyaki sauce on hand, it can work as a substitute since it also has a sweet and savory flavor.
Adjust the quantities to taste, and remember that these options might be slightly saltier or sweeter than soy glaze, so you may need to balance it with a little water or additional sugar to match your recipe.
Ingredients
- 2 delicata squash, cut in half, seeds removed
- 1 tablespoon soy glaze
- 1 teaspoon rice wine vinegar
- 1 teaspoon mirin
- 1 teaspoon sambal oelek (or sriracha)
- 1 teaspoon soy sauce
- 1 tablespoon sesame seeds
Instructions
- Heat oven to 425.
- Slice the delicata squash into rings, then cut each ring into half.
- Mix the soy glaze (found on the Asian aisle in most grocery stores), vinegar, mirin, sambal and soy sauce together.
- Place sliced delicata squash on a baking sheet that has been sprayed with avocado oil spray.
- Brush the glaze on top of the delicata, and sprinkle with sesame seeds.
- Bake for 15 minutes.
- The bottom will be nice and golden, and the sesame seeds crispy.
Notes
As of the date of this publication, each serving is 2 WW points.
NOTE: I tried to add sesame seeds to both sides of the delicata squash, but the seeds burned on the bottom. Simply add the seeds to one side, and no need to flip during baking.
Be sure to check out my Delicata Squash Recipes here!
