In this miso-glazed acorn squash recipe, a lightly sweet Japanese-inspired miso, soy, and ginger sauce is brushed on slices of acorn squash and caramelized to give it the perfect finishing touch. The combination is lip-smacking good.
Once the sauce is brushed on the squash, it only needs 4–5 more minutes in the oven to brown. Make sure to pay close attention at this stage so that it doesn’t burn. When ready to serve, top the miso-glazed acorn squash with chopped almonds. Not only does it brighten up the look of the dish, but it also adds a bit of crunch!
Most squashes are excellent for roasting (butternut, pumpkin, spaghetti), but our current obsession is acorn squash. They tend to be smaller in size, which means they can be cut easily. Have you ever hacked away at a butternut squash wondering if you would be able to cut it in two without injuring yourself? Yeah, that doesn’t happen with acorn squash. You can easily slice it as we have for this quick-cooking miso-glaze acorn squash recipe, or halve it and stuff it with vegetables, quinoa, or seasoned meat. The flesh is sweet and the skin is edible (read: no peeling required!).
Miso Glazed Roasted Acorn Squash with Almonds
This miso-glazed acorn squash is a unique way to enjoy squash during fall!
- Parchment paper
- 1 medium acorn squash cut in half lengthwise, seeds removed, sliced into ½-inch half-moons
- 1 Tbsp. olive oil
- 2 Tbsp. white miso paste
- 1 Tbsp. water
- 2 Tbsp. mirin
- 1 Tbsp. coconut sugar
- 1 Tbsp. finely grated fresh ginger
- 1 tsp. sesame oil
- 2 Tbsp reduced-sodium tamari soy sauce
- 1½ tsp. rice vinegar
- ¼ cup chopped almonds toasted
Preheat oven to 425° F.
Line large baking sheet with parchment paper.
Place squash evenly on baking sheet. Brush with olive oil. Bake for 20 to 25 minutes, turning once, until tender.
Preheat oven to broil.
While squash is baking, combine miso paste and water in a small bowl; whisk to blend. Set aside.
Bring mirin, sugar, ginger, sesame oil, soy sauce, and vinegar to a boil in small saucepan, over medium-high heat, whisking frequently.
Add miso mixture; cook, whisking frequency, for 1 minute.
Brush squash evenly with mirin mixture. Broil for 3 to 4 minutes, or until squash begins to brown.
Sprinkle with almonds; serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.