Acorn Squash with Brown Sugar Glaze

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What better way to find out how to use products in cooking than asking the producers themselves? We spoke to siblings Ken and Toan about their sauces and glazes and loved how they merged East and West in inventive ways. Since I’m a sucker for all roasted squash, I was excited to try their suggestion of basting the squash with their brown sugar glaze. I decided to add some texture with some fried sage leaves as a hark back to my Italian grandmother who always threw a bunch into the pan no matter what she was frying. The slight crunch and nutty flavor balanced perfectly with the sweetness and soft texture of the squash.


Acorn Squash with Brown Sugar Glaze


1 acorn squash

1 bottle Brown Sugar Ginger Glaze


Salt and freshly ground pepper

Sage leaves (optional)



1. Preheat oven to 350° F.

2. Deseed squash, slice in half and then into long slices.
3. Lay slices flat on a baking sheet covered in aluminum foil.
4. Add a pat of butter on each piece
5. Brush on Sweet Ginger Glaze and season with salt and pepper.
6. Roast for 30 minutes, check for doneness by color or poke with fork for softness.

7. Brush once more with ginger glaze and return to oven for another 10 minutes.

8. In a frying pan, heat 2 tablespoons of butter until it begins to foam. Add a handful of sage leaves and fry til crispy.
6) Remove squash from oven and sprinkle with fried sage leaves. Serve warm.

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