Roasted Winter Squash with Hoisin Gravy

Roasted acorn or butternut squash with hoisin gravy is the dish that makes me want to cook a big fall dinner just to have an excuse for it. The gravy is built on Shaoxing wine, hoisin, oyster sauce, and a bit of soy, and it reduces into something glossy and rich that you’ll want to spoon onto everything on the plate. The squash gets roasted at high heat until caramelized at the cut edges, then gets the gravy poured over at the table. Ginger and garlic in the hoisin glaze for the squash itself mean you’re layering that flavor twice. It’s intentional.

How to Make Roasted Winter Squash with Hoisin Gravy

Roasting the squash

425°F and high heat is what gets color on the cut surface. Brush the hoisin-soy-ginger glaze over the squash before it goes in and again halfway through. The glaze thickens and darkens in the oven; watch it in the last ten minutes so it doesn’t burn.

Building the gravy

Start with the pan drippings if you’re making this alongside a roast. Deglaze with Shaoxing cooking wine and reduce by half before adding the hoisin and oyster sauce. Dry sherry is the best substitute for Shaoxing if you can’t find it.

Serving it

Serve the gravy hot and poured over the squash just before eating. Scallion greens scattered on top cut through the depth visually and flavor-wise. Leftovers reheat well; store squash and gravy separately so the squash doesn’t get soggy.

Roasted Winter Squash with Hoisin Gravy

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 70 minutes
• Yield: Serves 4
• Diet: Omnivore

Print Recipe

Pin Recipe

Description

Sweet roasted squash gets a savory, umami boost from a rich hoisin gravy. Perfect for a cozy weeknight dinner.

---

Ingredients

Units USM Scale 1x2x3x

• 1/2 cups (118 ml) Shaoxing Cooking Wine
• 1 cups (237 ml) chicken stock
• 1/3 cups (80 ml) Hoisin Sauce
• 2 Tbsp. Oyster Sauce
• Black Pepper
• 3.5 to 4 lbs (1588 to 1815 g) acorn (butternut)
• 6 tablespoons Hoisin
• 3 tablespoons Soy sauce
• 2 1/2 tablespoons rice wine
• 1 1/2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon Chili Garlic
• 2 tablespoons water
• 2 tablespoons minced scallion greens for garnish

---

Instructions

1. Pour off any remaining fat from turkey roasting pan. Place pan on medium-high heat and add cooking wine, stirring up any brown bits stuck to the bottom. Reduce by half. Add remaining ingredients and bring to a boil; season with pepper, if desired. Serve hot with sliced turkey.
2. Roasted Winter Squash Hoisin
3. Preheat oven to 425°F (218°C).
4. Rinse the squash and drain. Cut in half and scoop out the seeds with a spoon. Arrange in a roasting pan with the cut edge up. Spoon some of the hoisin sauce over the squash and fill the crevice.
5. Pour about ½ inch of boiling water in the pan and place the squash in the middle shelf of the oven. Bake for 40 to 45 minutes until the squash is tender. A knife pierced through the center should come out easily.
6. Cut the squash into serving portions and serve with sauce drizzled over.

Notes

• For a deeper flavor, roast the squash for an additional 10-15 minutes if desired.
• If you don’t have Shaoxing wine, dry sherry or even a splash of white wine can be substituted.
• Leftover roasted squash can be stored in the refrigerator for up to 3 days and reheated gently.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Asian-inspired

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 15
• Sodium: 600
• Fat: 18
• Saturated Fat: 8
• Unsaturated Fat: 10
• Carbohydrates: 45
• Fiber: 5
• Protein: 6
• Cholesterol: 15

If You Liked This Recipe, You’ll Love These

• Curried Squash and Chickpea Salad
• Raclette Potatoes au Gratin
• Cider and Maple Roasted Squash