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.
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?
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.
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 1/2-inch thick.
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.
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.
Maple-Miso Glazed Squash
- 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
Preheat oven to 400° and line a baking sheet with parchment paper.
Cut the squash in half, remove the seeds, and cut the 1/2” 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.
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