Description
A delightful autumn dish that combines the sweetness of maple syrup with the umami richness of miso, featuring roasted winter squash that brings warmth and flavor to any gathering.
Ingredients
- Winter squash (butternut, acorn, or delicata)
- Maple syrup
- Miso paste (white or yellow)
- Olive oil
- Sesame seeds
- Fresh herbs (cilantro or parsley)
- Chili flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the squash in half, scoop out the seeds, and slice it into wedges or cubes. Toss with olive oil, salt, and pepper.
- In a bowl, whisk together the miso paste and maple syrup until smooth.
- Spread the squash on a baking sheet and roast for 20-25 minutes, flipping halfway through.
- Remove from the oven, brush with the miso glaze, and return to the oven for an additional 5-10 minutes.
- Garnish with sesame seeds and fresh herbs before serving warm.
Notes
Ensure not to overcrowd the squash on the baking sheet for even roasting. Adjust the amount of glaze to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: autumn, squash, vegan, side dish, roasted vegetables