Before you hand out the candy, you need some food to fuel your Halloween. Eat with the seasons, and use small squashes to make a playful, kind of silly plate of spookiness. Look for the smallest Sweet Dumpling squashes so you can cut them into curved “claw” shapes, then roast to sweet tenderness. Use the black sesame seeds often sold in the sushi section at the store, to get a natural black color.

I love the sesame sauce in this dish, beyond the colorful Halloween theme. It’s based on a Japanese sesame sauce that’s drizzled on vegetables, so it works really well with squash. This is a savory-sweet-sour feast of flavors that you’ll want to make on a regular basis. Use it as a dip for veggies, a sauce for sushi, or just drizzle it over a bowl of hot cooked grains.

Of course, we all want to have fun, so click on these links for sweet, spooky treats that your friends and family will love.

Pumpkin Swirl Brownies

Vegan Pumpkin Swirl Brownies with Ganache
Happy Halloween!

Halloween Pumpkin Spice Buckeyes

Pumpkin Spice Buckeyes
Pumpkin Spice Buckeyes

Homemade Sweet Potato Candies


Remember to have fun, on Halloween and every night of the year!

Spooky Squash Claws with Black Sesame Sauce

Course Appetizer, Salad
Keyword halloween
Author Robin Asbell


  • 2 small sweet dumpling squashes
  • avocado oil
  • 2-4 tablespoons vegetable stock
  • 3 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 3 tablespoons tamari
  • 1 tablespoon fresh ginger root chopped
  • 1 clove garlic sliced
  • 1/2 cup black sesame seeds toasted
  • arugala leaves


  • Preheat the oven to 400 F. Line a sheet pan with parchment.
  • Slice the squash in half, vertically, then scoop out the seeds. Slice into thin wedges, then either slice off the skins (see video) or leave the skins on. Place on the prepared pan and drizzle with a little avocado oil, toss and spread on the pan.
  • Roast for 20 minute, until tender and browned. Cool on a rack.
  • For the sauce, place the stock, maple, vinegar, soy sauce, sesame seeds, ginger and garlic in the blender, and secure the lid. Grind until smooth, scraping down as needed.
  • Transfer the sesame mixture to a small pan, then heat over medium-high, stirring. Add water as needed as you stir and bring to a boil.
  • Arrange arugala on plates, then compose the squash claws on top, then drizzle with sesame sauce.