Miso Glazed Squash

Squash season is upon us and I love cooking with it in a variety of ways – steamed, roasted, pureed…all delicious. This miso marinade is so flavorful – it’s salty/sweet flavor melds perfectly with the sweet squash. This recipe could be made with other varieties of squash as well (such as acorn, kabocha or delicata). Serve this with cooked grains, meat or fish for simple, nutritious dinner!

1. Preheat oven to 425. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine olive oil, garlic, miso, tamari (or soy sauce), maple syrup, rice vinegar, sriracha and salt. Add squash and toss gently to coat.

3. Place butternut squash on the prepared baking sheet, reserving the remaining marinade in the bowl for brushing on the squash as it roasts.

4. Roast squash for 15 minutes; flip each piece and brush with marinade. Roast for 10 minutes longer, or until the squash is tender. Once out of the oven, brush one more time with marinade.

5. Transfer squash to a serving plate and garnish with green onion and sesame seeds.

Miso Glazed Squash

Serves 4

All you need:

1 medium butternut squash, peeled, seeded and cut into half moons (or large chunks)

1 tablespoon olive oil

2 peeled garlic cloves, minced

1 tablespoon miso paste

1 tablespoon reduced-sodium tamari (or soy sauce)

1 tablespoon pure maple syrup (or brown sugar)

1 teaspoon rice vinegar

1/4 teaspoon sriracha

1/4 teaspoon kosher salt

Sliced green onion and sesame seeds, for garnish

All you do:

1. Preheat oven to 425. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine olive oil, garlic, miso, tamari (or soy sauce), maple syrup, rice vinegar, sriracha and salt. Add squash and toss gently to coat.
3. Place butternut squash on the prepared baking sheet, reserving the remaining marinade in the bowl for brushing on the squash as it roasts.
4. Roast squash for 15 minutes; flip each piece and brush with marinade. Roast for 10 minutes longer, or until the squash is tender. Once out of the oven, brush one more time with marinade.
5. Transfer squash to a serving plate and garnish with green onion and sesame seeds.