Roasted Honeynut Squash with Miso Maple Glaze
Serves 635 mins prep55 mins cook
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.
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What you need
Instructions
0 Prep: Preheat the oven to 400F. Grease or line a baking sheet with parchment paper and set aside. 1 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 2 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. 3 Bake: Bake for 25 to 28 minutes, until the squash is tender and browned. 4 Serve: Serve warm; season with additional pepper to taste, if necessary. Store any leftovers in the fridge for up to 5 days.View original recipe