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