Maple-Miso Glazed Squash
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.
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.