Description
A warm and comforting platter of roasted butternut squash glazed with maple syrup and miso, perfect for sharing during chilly nights.
Ingredients
Scale
- 1 Butternut Squash, peeled and chopped
- ¼ cup Maple Syrup
- 3 tablespoons Miso Paste
- 2 tablespoons Olive Oil
- 2 cloves Garlic, minced
- Salt and Pepper to taste
- Fresh Herbs (Thyme, Rosemary, or Sage)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the squash by peeling and chopping into equal-sized cubes.
- In a mixing bowl, combine the maple syrup, miso paste, olive oil, and minced garlic; whisk until smooth.
- Toss the chopped squash in the miso glaze until well-coated.
- Spread the squash on a parchment-lined baking sheet in a single layer.
- Season with salt and pepper.
- Roast in the oven for 25–30 minutes, tossing halfway through to ensure even cooking.
- Once roasted, garnish with fresh herbs and drizzle with extra maple syrup if desired.
Notes
For variations, try using acorn or delicata squash. You can substitute agave syrup for maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: squash, roasted vegetables, vegetarian dish, maple recipe