Acorn Squash Tempura with Spiced Tentsuyu Dipping Sauce

The fall season has always been a beacon of comforting flavors—apple cider, roasted squash, hearty soups, and of course, the ultimate autumn classic: pumpkin spice. This warm, aromatic blend of cinnamon, nutmeg, ginger, cloves, and allspice has long been the star of pumpkin pies and lattes, but what if we took this cozy flavor in a new direction? 

This season, the Forge To Table team is reimagining pumpkin spice in a savory recipe that blends Japanese tempura with a pumpkin spice twist—a culinary crossover that’s as unexpected as it is delicious.

What Is Pumpkin Spice, Really?

Pumpkin spice doesn’t actually contain pumpkin, but it captures everything we love about fall baking. Its roots go back to colonial America, where similar spice mixtures flavored early pumpkin desserts. In the 20th century, “pumpkin pie spice” became a commercial staple, and by the early 2000s, coffee chains like Starbucks transformed it into a seasonal phenomenon. Today, pumpkin spice is more than just a flavor—it’s a feeling. It signals cozy sweaters, crisp leaves, and the anticipation of the holidays.

But while we often associate it with sweetness, the Forge To Table team discovered something intriguing while traveling in China in late 2024: pumpkin and spices like cinnamon are seen there as savory ingredients. That insight sparked an idea—why not bring that same sensibility into our kitchen and give pumpkin spice a new, savory stage?

The Art of Tempura

Enter tempura: Japan’s iconic deep-fried delicacy. Traditionally made by coating vegetables or seafood in a whisper-light batter of flour, egg, and cold water, tempura is known for its crisp, delicate texture and clean flavors. The technique was first introduced to Japan by Portuguese missionaries in the 16th century and evolved over centuries into one of the most refined forms of Japanese cuisine. From Tokyo street stalls to high-end omakase restaurants, tempura has remained a symbol of precision, artistry, and restraint.

Our team decided to pair tempura’s elegance with fall’s signature flavors, using thin slices of acorn squash for a seasonal touch. The squash’s natural sweetness harmonizes beautifully with the subtle warmth of pumpkin spice, creating a dish that bridges continents in a single bite.

Pumpkin Spice Tentsuyu: A Seasonal Innovation

Traditionally, tempura is served with tentsuyu—a dipping sauce made from soy sauce, mirin, and dashi. But for this recipe, we’ve given it a bold seasonal upgrade: Pumpkin Spice Tentsuyu. The umami-rich base of the sauce balances perfectly with the aromatic spice blend, adding a surprising warmth to each crispy piece of squash tempura.

This inventive combination captures everything we love about autumn cooking—comfort, creativity, and connection. Whether you’re hosting a cozy dinner or looking for a fresh way to celebrate the season, this Acorn Squash Tempura with Spiced Tentsuyu Dipping Sauce will surprise your palate and warm your spirit.

Acorn Squash Tempura with Spiced Tentsuyu Dipping Sauce

This dish gives a savory spin to the classic pumpkin spice flavors. Crispy and nutty tempura-fried squash is served alongside a flavorful Japanese dipping sauce for an appetizer that brings all the aromas of autumn.

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 4-6 as an appetizer

Ingredients:

• 1 cup dashi broth (or kelp powder mixed with water for vegetarians)

• ¼ cup soy sauce 

• ¼ cup mirin

• 8 ounces daikon, peeled and grated

• ½ inch piece of ginger, grated

• ½ teaspoon of ground cinnamon

• ¼ teaspoon of ground cloves

• 1 cup cold water 

• ¼ cup ice cubes

• 1 egg yolk

• 1-½ cup all-purpose flour, divided

• ½ medium-sized acorn squash, seeds removed, partially peeled, and sliced into ¼ inch planks (8 ounces)

• 2 quarts vegetable oil, for frying

Directions:

1. SAUCE. Combine dashi, soy sauce, and mirin in a small saucepan. Place over medium heat and bring to a simmer. Once it reaches a simmer, remove from the heat and stir in ground cinnamon and ground cloves. Squeeze the peeled and grated daikon until most of the liquid is removed, and set it next to the sauce. (It will be mixed before serving.)

2. SQUASH. Prepare the acorn squash with your Forge To Table Classic Cleaver by slicing off the top and cutting it in half. Use your Forge To Table Quenelle Spoon to remove the seeds, and a Forge To Table Titanium Peeler to remove most of the skin. Use the Forge To Table Classic Cleaver to slice into ¼ inch planks and set aside. 

3. OIL. Prepare your tempura frying station. Heat oil in a tall-sided saucepot until the oil registers 360F degrees. Set a baking sheet or a large plate with a draining rack or paper towels and set aside. 

4. TEMPURA. Combine egg yolk and water in a medium bowl, mixing until they are incorporated, before adding ice cubes. Add 1 cup of all-purpose flour, and gently mix together, being careful not to overmix. Place the remaining ½ cup of all-purpose flour in a separate medium bowl. 

5. FRY. Once you have your sliced acorn squash, oil hot, wet batter, and dry mix, it’s time to begin. Dip a couple of slices of acorn squash into the flour mixture to lightly dredge, then dip into the batter, before carefully placing them into the hot oil. This is best done in batches of 2-4 pieces. 

6. COOK. Deep fry until the vegetables start to turn golden brown and crispy, about 3-4 minutes. Use a wire spider or chopsticks to remove onto the prepared baking sheet or plate. Repeat the process with the remaining slices of acorn squash. 

7. SERVE. Mix together the squeezed daikon radish and ginger with the ten tsuyu dipping sauce. While the acorn squash is still warm and crispy, serve it on a serving plate along with the dipping sauce. Enjoy while warm!

Chef’s Notes:

• I use hondashi for the dashi in the sauce. It's basically powdered dashi! A vegan version could be kelp powder instead.

• Acorn squash skin is edible but can be tough. It’s recommended to remove most but not all of it.

• Try this tempura frying with other vegetables like lotus root, green beans, shiitake mushrooms, and more. 

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