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    Home » Recipes » Vegan Recipes

    Maple-Miso Glazed Squash

    Published: Nov 19, 2019 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

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    Maple-Miso Glazed Squash the quintessential fall dish. It's the the perfect dish dish to serve alongside your vegan roast this Thanksgiving! Make it with acorn, carnival, or buttercup carnival squash — or use whatever your favorite winter squash is. This easy baked squash recipe is vegan and gluten-free.

    Maple-Miso Glazed Squash with text overlay

    Squash Season

    I know I’ve mentioned this before, but I think it bears repeating: I love autumn! I love the fresh produce that fall brings, the vibrant colors of the leaves on the trees, and yes, I even love the chill in the air. I get excited when I see piles of heart winter squash, buckets of Brussels sprouts, and barrels of freshly picked apples. What should I cook first?

    Farm Stand

    Recently, I came across a farm stands with 6 or 7 varieties of winter squash. I faced the conundrum of which one to choose, and then after selecting a brightly-colored carnival squash, I was faced with the decision of how to cook it. The words “maple” and “miso” kept coming to mind, so I went with it.

    Cutting squash

    How to Cut Your Squash

    If your squash is a little tough and difficult to cut through, you can place it in your preheated over for about 10 minutes to soften it a little. You can also microwave it for two or three minutes.

    • Cut your squash in half. I like to go through the center from the stem to the bottom, rather from side to side.
    • Then scoop out the seeds and stringy bits in inside. I have a grapefruit spoon that I use to make it easy, but you can use any spoon to get it out.
    • Then cut each half into slices, about ½-inch thick.
    ingredients

    How to Make Maple-Miso Glazed Squash

    It's super to easy to make glazed squashed!

    • Once you're squash is sliced, you lay the slices out on a baking sheet and brush both sides with a little oil. Sprinkle them with a little salt.
    • Bake them for 30 to 35 minutes, flipping the slices at about 15 minutes.
    • While the squash is baking, whisk together the maple syrup, miso, and apple cider vinegar.
    • Brush the maple syrup mixture onto the squash slices and then bake them for another 10 minutes.
    • Serve your squash hot, garnished with pumpkin seeds and parsley.
    slices on baking sheet

    Maple-Miso Glazed Squash can be made ahead, if you know that you’re going to be short on time, but I suggest adding the glaze and doing the final 10 minutes of roasting shortly before serving, in order to maintain flavor.

    Plate with squash, cranberry sauce, green beans, and roast

    Because of the dish’s fall flavors, it’s a welcome addition to the holiday dinner table, but it’s the perfect side dish for weeknight meals as well.

    squash with green beans and gravy
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    Maple miso glazed squash overhead square

    Maple-Miso Glazed Squash

    Dianne
    Maple-Miso Glazed Squash the quintessential fall dish. It's the the perfect dish dish to serve alongside your vegan roast this Thanksgiving! Make it with acorn, carnival, or buttercup carnival squash — or use whatever your favorite winter squash is. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 117 kcal

    Ingredients
      

    • 1 medium-sized winter squash such as carnival, acorn, or buttercup squash
    • 2 tablespoons neutral-tasting oil
    • ½ teaspoon sea salt
    • 2 tablespoons maple syrup
    • 1 tablespoon mellow white miso
    • 1 tablespoon apple cider vinegar
    • 2 tablespoons fresh parsley chopped
    • 1 tablespoon toasted pumpkin seeds

    Instructions
     

    • Preheat oven to 400° and line a baking sheet with parchment paper.
    • Cut the squash in half, remove the seeds, and cut the ½” thick pieces.
    • Place the squash slices in a single layer on the baking sheet. Brush or drizzle them with the oil. Sprinkle with the salt.
    • Bake for 30-35 minutes, flipping the slices about halfway through, until they're golden brown on both sides.
    • While the squash is roasting, mix together the maple syrup, miso, and apple cider vinegar.
    • Remove the squash from the oven and brush the slices with the maple-miso mixture. Return the baking sheet to the oven and cook for about 10 more miutes.
    • Serve hot, garnished with the parsley and pumpkin seeds.
    Calories: 117kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    Thanksgiving table with squash, cranberry sauce, green beans, squash, and gravy

    Other squash recipes you might enjoy include:

    • Butternut Squash Lasagna with Kale
    • Baked Butternut Squash Steaks
    • Quinoa Stuffed Squash
    • Roasted Kabocha Soup
    • Coconut Curry Noodles and Butternut Squash
    • Garlicky Mashed Butternut Squash
    two bowls of mashed squash
    « Vegan Mushroom Gravy with White Wine
    Super Easy Cranberry Sauce »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Becky Striepe

      November 14, 2016 at 11:37 am

      Oh man. Every time you post a Thanksgiving recipe, I start rethinking my holiday cooking plan! In a delicious way!

    2. Cadry

      November 14, 2016 at 12:25 pm

      That's a really great tip to briefly bake the squash if it's difficult to cut. It's been a long time since I've had a carnival squash. They're so cute & squat. Your recipe sounds wonderful!

    3. Dianne

      November 14, 2016 at 3:14 pm

      Sorry, Becky. 🙂 There's another one coming later in the week, so you may want to hold off on final plans!

    4. Dianne

      November 14, 2016 at 3:14 pm

      Thank you, Cadry!

    5. Susmitha - Veganosaurus

      November 14, 2016 at 9:28 pm

      Such a simple yet yummy recipe, Dianne. I have a pumpkin at home, will try this with that ASAP. Thanks for sharing. 🙂

    6. Susan

      November 14, 2016 at 9:50 pm

      This looks amazing. Maple and miso go so well together. I wish we could get all of the fun squash varieties that you can get.

    7. Dianne

      November 14, 2016 at 10:26 pm

      Thanks, Susan!

    8. Dianne

      November 14, 2016 at 10:26 pm

      Thank you, Susmitha! I hope you enjoy it.

    9. Amy Katz from Veggies Save The Day

      November 14, 2016 at 11:12 pm

      That carnival squash is so pretty! I'm going to look for some and try your recipe soon.

    10. JL Fields

      November 15, 2016 at 8:37 am

      Miso = umami and you can never go wrong with vegan-umami-glazed ANYTHING! This will be stunning on the holiday table!

    11. Jenn

      November 15, 2016 at 5:41 pm

      What a beautiful dish and so easy too! Perfect for the holidays!

    12. Dianne

      November 15, 2016 at 8:16 pm

      Thank you, Jenn!

    13. Dianne

      November 15, 2016 at 8:17 pm

      Thank you, JL!

    14. Dianne

      November 15, 2016 at 8:17 pm

      Thanks, Amy! I hope you enjoy it!

    15. Alisa Fleming

      November 16, 2016 at 12:35 am

      I love maple and miso together! What a delicious flavor idea to pair with winter squash!

    16. Sophia | Veggies Don't Bite

      November 16, 2016 at 12:47 am

      I love the maple and miso combo!! I have a dressing that uses those and it's so good. I best this squash with that flavor combo is amazing!

    17. Dianne

      November 16, 2016 at 8:53 am

      Thanks, Sophia! Isn't it the best flavor combo?

    18. Dianne

      November 16, 2016 at 8:53 am

      Thank you, Alisa!

    19. Mary Ellen @ VNutrition

      November 16, 2016 at 11:52 am

      I love autumn too! And this maple miso squash looks like it's going to be one of my favorites for the season. I love anything miso. I wouldn't have come up with that flavor combo but it sounds amazing!

    20. Dianne

      November 16, 2016 at 1:50 pm

      I hope you enjoy it!

    21. Linda @ Veganosity

      November 18, 2016 at 7:42 pm

      This sounds amazing! Perfect for Thanksgiving. 🙂

    22. Mel |avirtualvegan.com

      November 18, 2016 at 11:56 pm

      What delicious looking squash! Those flavours sound amazing. That was one beautiful looking squash too! I've actually never seen a carnival squash.

    23. Dianne

      November 19, 2016 at 10:22 pm

      Thank you, Linda!

    24. Dianne

      November 19, 2016 at 10:23 pm

      Thank you, Mel! I think it must be a U.S. thing, because others have also told me that they've never seen carnival squash.

    25. Ginny McMeans

      November 20, 2016 at 8:41 am

      My mouth started watering when I read your recipe ingredients. It sounds so good!

    26. Dianne

      November 20, 2016 at 9:03 pm

      Thank you, Ginny!

    27. Sarah

      November 21, 2016 at 2:48 am

      I love squash! This looks gorgeous, and so simple too—a perfect side dish for Thanksgiving when you don't have time to fuss about another dish!

    28. Dianne

      November 21, 2016 at 8:52 am

      Thanks, Sarah!

    29. Chocoviv

      November 21, 2019 at 3:25 am

      5 stars
      This looks good.

    30. Dianne

      November 21, 2019 at 9:21 am

      Thank you!

    31. Warrenjharris

      October 31, 2021 at 3:26 pm

      Can you eat the skin?

    32. Dianne

      November 01, 2021 at 9:49 am

      Yes.

    33. Jenny P

      November 23, 2021 at 7:34 pm

      Hi Dianne,

      This thanksgiving I intend to finish the dish at the family member's house 2 hours away.
      My thinking is that I would cook for 32 minutes brush it with the glaze, make the drive and then pop it back into the oven for 10 minutes. I just want to try to stay out of the way, so do you think that brushing the glaze on in advance would be ok?
      Thanks, I can't wait to make this!

    34. Dianne

      November 24, 2021 at 9:33 am

      Hi, Jenny. I've never cooked it like that, but I'm sure it would be okay. Happy Thanksgiving!

    35. Linda

      December 02, 2024 at 11:21 pm

      5 stars
      Do you think you can air fry the squash instead of baking it and for how long? Thanks

    36. Dianne

      December 03, 2024 at 5:11 pm

      Hi, Linda! I've never air fried squash, so I don't know. Usually when a recipe is air fried instead of baked, the time is cut in half.

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    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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