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Maple miso glazed squash overhead square

Maple-Miso Glazed Squash

Course Side Dish
Cuisine American
Keyword glazed squash, maple-miso squash
Prep Time 10 minutes
Cook Time 45 minutes
Yields 4 servings
Calories 117 kcal
Author Dianne


  • 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


  1. Preheat oven to 400° and line a baking sheet with parchment paper.
  2. Cut the squash in half, remove the seeds, and cut the 1/2” thick pieces.
  3. Place the squash slices in a single layer on the baking sheet. Brush or drizzle them with the oil. Sprinkle with the salt.

  4. Bake for 30-35 minutes, flipping the slices about halfway through, until they're golden brown on both sides.

  5. While the squash is roasting, mix together the maple syrup, miso, and apple cider vinegar.
  6. 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.
  7. Serve hot, garnished with the parsley and pumpkin seeds.