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.
Maple-Miso Squash is Full of Fall Flavors
This Maple-Miso Glazed Squash is super easy to make. Because of the dish’s fall flavors, it’s a welcome addition to the holiday dinner table, but it’s perfect for weeknight meals as well.
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. If your squash is tough and difficult to cut, place it in the hot oven whole for about 10 minutes before slicing.
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 bowl and gently toss with the oil to coat. Sprinkle with the salt.
Place the squash slices in a single layer on the baking sheet. Bake for 30-35 minutes, flipping the slices about halfway through, until it’s 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.
If you enjoyed this Maple-Miso Glazed Squash recipe, you may also like:
- Maple Miso Tempeh Cutlets
- Quinoa Stuffed Squash
- Roasted Kabocha Soup
- Creamy Baked Fusilli with Butternut Squash