Roasted Miso-Maple Winter Squash

Roasted Miso-Maple Winter Squash

Cooking Time: 45 minutes

Serves: 6

What You Need:

  • A variety of about 6 winter squash (we like Delicata, Acorn, and Honeynut), cut into even pieces, about 2” each
  • Olive oil
  • Salt
  • 1 pouch of Haven’s kitchen Gingery Miso 
  • 2 Tbsp, maple syrup
  • 1 lime
  • Black sesame seeds

How to Make It:

  1. Heat your oven to 400ºF
  2. In a large bowl, toss the squash slices with a glug of oil and a few pinches of salt. Spread onto a baking sheet lined with parchment paper
  3. Roast for about 20 minutes until the squash is fork-tender
  4. Squeeze on about ¼ pouch of Gingery Miso sauce and the maple syrup and return the squash to the oven. Roast it for about another 10 minutes to create a nice glaze
  5. Remove the squash from the oven and zest with the lime, and top with toasted sesame seeds
Get the Sauce

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