In this miso-glazed acorn squash recipe, a lightly sweet Japanese-inspired miso, soy, and ginger sauce is brushed on slices of acorn squash and caramelized to give it the perfect finishing touch.
The combination is lip-smacking good.
Once the sauce is brushed on the squash, it only needs 4–5 more minutes in the oven to brown. Make sure to pay close attention so that it doesn’t burn.
When ready to serve, top the miso-glazed acorn squash with chopped almonds. Not only does it brighten up the look of the dish, but it also adds a bit of crunch!
The flesh is sweet and the skin is edible — no peeling required!
Miso Glazed Roasted Acorn Squash With Almonds
In this roasted acorn squash recipe, a lightly sweet miso, soy, and ginger sauce caramelizes to give it the perfect finishing touch.
- 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. fresh ginger, finely grated
- 1 tsp. sesame oil
- 2 Tbsp. reduced-sodium tamari soy sauce
- 1½ tsp. rice vinegar
- ¼ cup chopped almonds, toasted
Preheat oven to 425° F.
Line large baking sheet with parchment paper.
Place squash evenly on baking sheet. Brush with olive oil. Bake for 20 to 25 minutes, turning once, until tender.
Preheat oven to broil.
While squash is baking, combine miso paste and water in a small bowl; whisk to blend. Set aside.
Bring mirin, sugar, ginger, sesame oil, soy sauce, and vinegar to a boil in small saucepan, over medium-high heat, whisking frequently.
Add miso mixture; cook, whisking frequency, for 1 minute.
Brush squash evenly with mirin mixture. Broil for 3 to 4 minutes, or until squash begins to brown.
Sprinkle with almonds; serve immediately.
2B Mindset Plate It!
Makes a great FFC side.
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