Can I make these Hickory Sesame Roasted Squash Bowls ahead of time?

Yes, these Hickory Sesame Roasted Squash Bowls are excellent for meal prepping! You can roast the squash, cook the grain, and prepare the hickory sesame glaze up to 3-4 days in advance. Store each component separately in airtight containers. When ready to serve, simply warm the squash and grain, assemble the bowls, and drizzle with the glaze. Add fresh greens and avocado just before eating.

What type of squash works best for Hickory Sesame Roasted Squash Bowls?

Butternut squash is highly recommended for its naturally sweet flavor and creamy texture when roasted. However, you can also use other hard winter squashes like acorn, kabocha, or even delicata. Just ensure they are cut into similar-sized pieces for even cooking in your Hickory Sesame Roasted Squash Bowls.

Is hickory liquid smoke necessary for this recipe?

Hickory liquid smoke is key to achieving the distinctive smoky flavor in these Hickory Sesame Roasted Squash Bowls without needing a grill or smoker. While you could omit it, the recipe would lose its signature 'hickory' element. If you don't have it, you could try a pinch of smoked paprika for a hint of smokiness, but the flavor profile will be different.

How can I add more protein to my Hickory Sesame Roasted Squash Bowls?

There are several great ways to boost the protein in your Hickory Sesame Roasted Squash Bowls! Consider adding roasted chickpeas, crispy baked tofu or tempeh, grilled chicken, or even a fried egg on top. Lentils are also a fantastic plant-based protein addition that pairs wonderfully with the flavors.

Hickory Sesame Roasted Squash Bowls: 7 Amazing Ways to Enjoy This Fall Favorite

Name: Hickory Sesame Roasted Squash Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 large butternut squash (about 2-2.5 lbs), peeled, seeded, and cubed into 1-inch pieces; 2 tablespoons olive oil, divided; 1/2 teaspoon salt, divided; 1/4 teaspoon black pepper, divided; 1/4 cup tahini; 3 tablespoons soy sauce or tamari (for gluten-free); 2 tablespoons rice vinegar; 2 tablespoons maple syrup; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1/4 teaspoon hickory liquid smoke (or to taste); 1/2 cup water (or vegetable broth), as needed for glaze consistency; 2 cups cooked quinoa, brown rice, or your preferred grain; 4 cups fresh baby spinach or mixed greens; 1 large avocado, sliced or cubed; 2 tablespoons chopped scallions (green parts only); 1 tablespoon toasted sesame seeds (for garnish)

Ingredients

Scale

1 large butternut squash (about 2-2.5 lbs), peeled, seeded, and cubed into 1-inch pieces
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/4 cup tahini
3 tablespoons soy sauce or tamari (for gluten-free)
2 tablespoons rice vinegar
2 tablespoons maple syrup
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 teaspoon hickory liquid smoke (or to taste)
1/2 cup water (or vegetable broth), as needed for glaze consistency
2 cups cooked quinoa, brown rice, or your preferred grain
4 cups fresh baby spinach or mixed greens
1 large avocado, sliced or cubed
2 tablespoons chopped scallions (green parts only)
1 tablespoon toasted sesame seeds (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread the squash in a single layer on the prepared baking sheet.
Step 3: Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through for even browning.
Step 4: While the squash roasts, prepare the hickory sesame glaze. In a small bowl, whisk together the tahini, soy sauce, rice vinegar, maple syrup, minced garlic, grated ginger, hickory liquid smoke, and the remaining 1/4 teaspoon salt. Gradually whisk in 1/2 cup of water until the glaze is smooth and pourable. Add more water if needed to reach desired consistency.
Step 5: Cook your chosen grain (quinoa, brown rice, etc.) according to package instructions.
Step 6: Once the roasted squash is done, transfer it back to the large bowl. Pour about half of the hickory sesame glaze over the warm squash and toss gently to coat. Reserve the remaining glaze for serving.
Step 7: Assemble the bowls. Divide the cooked grain among four serving bowls. Top each with a generous portion of the hickory sesame roasted squash, fresh greens, and sliced avocado.
Step 8: Garnish with chopped scallions and toasted sesame seeds. Drizzle the remaining hickory sesame glaze over each bowl before serving. Enjoy your delightful Hickory Sesame Roasted Squash Bowls!

Notes

For a spicier kick, add a pinch of red pepper flakes to the glaze. Feel free to swap butternut squash for other hard squashes like acorn or kabocha. This recipe is also fantastic with added protein like roasted chickpeas or crispy tofu.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American, Fusion

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 18g
Sodium: 680mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg

Ingredients

Instructions

Notes

Nutrition

Join Eldralys Recipes!