Roasted Miso Glazed Squash

Written by Kajsa Ingelsson • October 9, 2018
@ Eat Well

Hello beautiful friends!

I’m finally settled into my new home in Montreal, a gorgeous place with nice views and a super kitchen. I know it’s been a bit quiet on the recipe front lately, but that’s all to be changed now ☆

First up is a recipe perfect as a side dish for the upcoming holidays. I used acorn squash, but I think it works on most of them squashes. #familyfirst 😛 It’s also a perfect addition to any salad to make it a bit more filling and fall feeling (haha).

Roasted Miso Glazed Squash

Serves 4 as a side or 2 with some leftovers if you are hungry people, about 30 min to make

  • 5 tablespoons miso
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons coconut oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons gluten free soy sauce
  • Fresh ground pepper
  • 2 tablespoons firmly packed coconut or brown sugar
  • 1 acorn squash, cut into 6 slices and seeded
  • Toasted sesame oil, to taste

How to make it all come true:

  1. Preheat oven on bake or roast to 450°F (230°C). Place a parchment paper on an oven tray.
  2. Option one: In a blender or food processor, add miso, ginger, coconut oil, rice vinegar, soy sauce, pepper, and brown sugar and process until mixed well. Option two: Mix ingredients mentioned above well in a small bowl.
  3. Place the sliced squash on the baking sheet and use a pastry brush to brush the miso mixture on each side to coat thoroughly. There will be some leftover sauce when you are done.
  4. Bake for 15 minutes.
  5. Take ’em out and brush slices again with remaining sauce and cook until tender, about 5 to 10 more minutes depending on your oven. You should be able to pierce them with a fork.
  6. Drizzle with sesame oil and serve hot or warm.
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