GF: Ginger and Spice Squash

I really didn’t plan to post today. BUT… I *am* still avoiding that stack of papers that need correcting. Blah. But since a gal’s gotta eat, baking is a great distraction. And tonight’s experiment proved blog worthy. Really.

My sister stopped over to borrow some CDs and so, well.. I made her stay a little longer (only 15 minutes longer) than she had planned. I had bought some squash this week and wanted to make it for dinner. The only problem is: my love does not love squash. I think it’s a texture thing. Whatever it is, it means I eat squash less than I otherwise would… and he eats gluten-free more than he otherwise would. I think I totally am coming out ahead here, huh?

While my sister and I chatter, I made the squash. It was done in less than 30 minutes (love that!) including prep and cooking time. I sent her home with half or more (hey – her husband actually EATS squash!). She called me from the road to tell me that the squash was “soooo good” and even tasted good with the sour cream I had given her. (How is it that I can buy 2 of ONE item without knowing it? Come on – my grocery carts only had 12 items in it… and I doubled up? yikes.)

I hadn’t tried the squash yet -but her phone call convinced me to take a bite despite the fact that I was now cooking dinner (Yummy taco salad! Thank you for the inspiration, Steve!). I took a bite of the squash and immediately called my sister.

“Hey K, you need to come back here,” I said.
“Why?” she asked, “What’s wrong?”
“Nothing,” I said, “I think I just want that squash back. It’s just SOO good!”

Have no fear. I did NOT make my sister bring the squash back (nor did she volunteer to do so. Darn it! LOL) However, I did promise to post this recipe (measurements are rough – as I was just shaking and stirring. LOL). My sweet sis plans to try this recipe out this week again.

I hope you try it out too!

Ginger and Spice Squash
2 and 1/2 pound Swan White acorn or acorn squash
1/4 cup brown sugar
1 teaspoon sea salt
1 teaspoon pasilla chile powder – or chipotle chile powder or cayenne pepper
1 teaspoon cumin
1 Tablespoon ground ginger
1 1/2 Tablespoon gluten-free soy sauce
olive oil to drizzle


  1. Preheat oven to 425F.
  2. Lay a silpat or parchment paper onto a large cookie sheet or jelly roll pan. (You can use tin foil as well, but be careful removing the squash slices as they may stick a bit.)
  3. Cut the squash in half (from top to bottom) and scrap out to remove seeds and pulpy threads.
  4. Turn each half open-side down on a cutting board and slice into 1/4 inch thick slices with a sharp knife.
  5. Place squash slices in a large bowl or ziploc bag.
  6. In a small bowl, stir together until all spices are evenly distributed the following: brown sugar, sea salt, chile powder, cumin, and ground ginger.
  7. Pour brown sugar/seasoning mixture over the squash slices and toss to coat evenly.
  8. Once squash slices are evenly coated, drizzle on 1 1/2 Tablespoons of GF soy sauce over the top and toss again until evenly distributed.
  9. Lay squash slices out in a single layer on the prepared baking sheets.
  10. Bake at 425F for 15 minutes until tender.
  11. Allow to cool a bit before eating – because you are going to eat it fast!! No burning your tongues on the sweet and spicy squash slices.

My only regret with this recipe?
We ate it so fast.. there’s nothing left for lunch tomorrow. 😉

Happy GF Eating, All!

UPDATE:  I made this squash again tonight (told ya I stopped for another squash on the way in to work!  LOL)  However, tonight I made it with butternut squash and a little different mix.  This is what I did:

Butternut Squash with Ginger & Spices
1 pound butternut squash, peeled, seeded and cut into “french fries” – 3″ long, 1/4″ thick slices
2 Tablespoons brown sugar
2 Tablespoons sweet rice flour
3/4 teaspoon cumin
1/2 teaspoon salt
1 1/2 teaspoons pasilla chile powder
1 Tablespoon GF soy sauce
3 Tablespoons finely shredded parmesan-romano cheese
olive oil for drizzling.

1. In a small bowl, whisk/stir together until well incorporated:  brown sugar, sweet rice flour, cumin, salt, and pasilla chile powder.
2.  Toss squash slices together with the sugar/spice mixture in a ziploc baggie.
3.  Add grated cheese to baggie.  Toss again.
4.  Add soy sauce.  Toss again.
5.  Preheat oven to 450F.
6.  Prep a baking sheet by covering it with parchment paper or a silpat.
7.  Lay slices out (or dump them out of the bag and then spread them) in one even layer.
8.  Drizzle with olive oil.
9.  Bake for 16-20 minutes or until it browns.
10.  Allow to cool a bit before biting in.


  1. Thanks so much I have an acorn squash I have nothing to do with, this sounds perfect!! 🙂

    Oh – I hope you like it! I enjoyed it so much, I stopped on the way *in* to work to pick up another squash at the grocery store! LOL

  2. Sounds yummy to me! I’ve been playing with pumpkins lately (in addition to other squash varieties) and I have found the little “pumpkin pie pumpkins” to be quite nice for recipes like this too.

    I hope you like it. I’m excited in hopes that you will post your pumpkin recipes. In the past, I’ve used individual pumpkins to cook soups/stews or rice dishes. It’s a tasty way to replace the “bread bowl” and since you cook the soup or rice dish inside the pumpkin, the pumpkin is perfectly cooked and a delicious sweetness is added to the rice/soup. 🙂 – Kate

  3. Question: did you peel the squash before baking? I’m not clear on that.

    Another Question: When you use the minature pumpkins do you prepare them as you do these squash and include them on your menu?

    I need some basics on this so I won’t goof up.

    Nope – I didn’t peel the acorn squash. And the mini pumpkin? I have a pie-in-a-pumpkin recipe that I used with them. I didn’t peel them either. 🙂 -Kate

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