Miso-glazed acorn squash 🤤 From the name, it sounds a little complicated … but trust me when I say, you’re going to want to make this simple roasted squash recipe over and over again!
Honestly, most squashes are great for roasting - butternut squash, spaghetti squash, even pumpkin. One of the great things about an acorn squash though is that the skin is edible so you don’t even need to peel it! They’re small, easy to cut, and just so good. So, let’s jump into this great veggie side recipe that any bunny could make 🐰
Ingredients
- parchment paper
- 1 medium acorn squash, cut in half lengthwise, seeds removed, and 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 fresh ginger, finely grated
- 1 tsp sesame oil
- 2 tbsp reduced-sodium tamari soy sauce
- 1½ tsp rice vinegar
- ¼ cup chopped almonds, toasted
Ingredients
1. Preheat the oven to 425° F.
2. Line a large baking sheet with parchment paper.
3. Place the squash evenly on the baking sheet. Brush with olive oil. Bake for 20-25 minutes, turning once, until tender.
4. While the squash is baking, combine miso paste and water in a small bowl; whisk to blend and then set aside. Bring the mirin, sugar, ginger, sesame oil, soy sauce, and rice vinegar to a boil in a small saucepan over medium-high heat, whisking frequently. Then, add the miso mixture; cook, whisking frequently for 1 minute.
6. Preheat the oven to broil.
7. Brush the squash evenly with the mirin mixture. Broil for 3-4 minutes or until the squash begins to brown.
8. Sprinkle with almonds and serve immediately!
This recipe makes 4 servings.
Portion Fix Containers: 1 Green, ½ Blue, 1 tsp.
2B Mindset Plate It: A veggie + accessory as part of lunch or dinner.