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Miso-Glazed Acorn Squash

Miso Glazed Roasted Acorn Squash with Almonds

This miso-glazed acorn squash is a unique way to enjoy squash during fall!

Course Side Dish
Cuisine Asian
Keyword acorn squash
Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings 4 servings
Calories 165 kcal
Author Kirsten Morningstar

Ingredients

  • 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
  • tsp. rice vinegar
  • ¼ cup chopped almonds toasted

Instructions

  1. Preheat oven to 425° F.
  2. Line large baking sheet with parchment paper.
  3. Place squash evenly on baking sheet. Brush with olive oil. Bake for 20 to 25 minutes, turning once, until tender.
  4. Preheat oven to broil.
  5. While squash is baking, combine miso paste and water in a small bowl; whisk to blend. Set aside.
  6. Bring mirin, sugar, ginger, sesame oil, soy sauce, and vinegar to a boil in small saucepan, over medium-high heat, whisking frequently.
  7. Add miso mixture; cook, whisking frequency, for 1 minute.
  8. Brush squash evenly with mirin mixture. Broil for 3 to 4 minutes, or until squash begins to brown.
  9. Sprinkle with almonds; serve immediately.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.