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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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
Calories 133kcal
Author Caitlin Shoemaker


  • 1 pair chopsticks or long skewers



  • 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.


  • 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.


Calories: 133kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 115mg | Potassium: 806mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3099IU | Vitamin C: 28mg | Calcium: 69mg | Iron: 1mg