Herb-roasted Acorn Squash
3 small acorn squash
1/3 cup honey
1/3 cup soy sauce or tamari
1 tablespoon minced fresh ginger
2 tablespoons peanut or light vegetable oil
1/4 cup chopped fresh cilantro
Preheat oven to 350 F.
Wash and dry the acorn squashes. Carefully cut each squash in half lengthwise. Use a spoon or melon baller to carefully scrape out and discard seeds and membranes.
Arrange squash halves on a rimmed baking sheet. If they will not sit flat, use a knife to trim a small piece from bottom, creating a flat base. Set aside.
In a small bowl, whisk together the honey, soy sauce, ginger and vegetable oil. Liberally brush mixture over cavity of each squash half. Sprinkle any remaining sauce over squash. Bake until tender, about 45 minutes.
To serve, sprinkle each squash half with some of the cilantro.
Makes 6 servings.
— Recipe adapted from Gary Allen, author of "The Herbalist in the Kitchen."