Roasted Honeynut Squash with Miso Maple Glaze

roasted honeynut squash on white serving plate

Roasted Honeynut Squash with Miso Maple Glaze

This roasted honeynut squash is thinly sliced then browned to perfection. Each bite of this simple side dish is sweet, savory, and unbelievably flavorful. Vegan, Gluten-Free, Nut-Free, Soy-Free option.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 133kcal

Author Caitlin Shoemaker

Equipment

1 pair chopsticks or long skewers

Ingredients

3 honeynut squash
2 tablespoons olive oil
1 tablespoon miso paste*
1 tablespoon grade A maple syrup
Black pepper to taste

Instructions

Prep: Preheat the oven to 400F. Grease or line a baking sheet with parchment paper and set aside.
Cut the Squash: Peel each squash, trim the ends, cut in half, and scoop out the seeds. Place one squash half cut-side down, and place a chopstick on either side of the squash. Make ¼” horizontal cuts across the surface of the squash; the chopsticks will prevent your knife from going through the squash and keep it together. Transfer to the baking sheet and repeat with the remaining squash halves
Make the Marinade: Add the oil to the jar along with the miso paste, maple syrup, and black pepper to taste. Shake or mix well, until a thick paste forms. Use a spoon or basting brush to generously coat each squash with the marinade.
Bake: Bake for 25 to 28 minutes, until the squash is tender and browned.
Serve: Serve warm; season with additional pepper to taste, if necessary. Store any leftovers in the fridge for up to 5 days.

Notes

If you can’t find honeynut squash, this recipe will work with one large butternut squash as well
Miso: I used yellow miso for this recipe, but a chickpea-based miso would work well too! If you can’t find miso, use ½ teaspoon of salt in the marinade instead.

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