We love miso, and think everyone should have a good miso glaze under their belt. It is an easy way to transform vegetables into caramelized, deliciousness. Plus, it feels extra fancy. We made a Miso Glazed Acorn Squash and used it as a spinach salad topping. It’s also wonderful on it’s own as a side.
This recipe uses a red miso paste, but you could easily use yellow or another style miso to change the flavor up. We hope you enjoy this recipe!
If you haven’t used ginger paste before, it is easy to make with a little water and a blender. You can also buy it store bought. The bonus of a paste in some sauce or glaze recipes is that it creates a smoother sauce. You can use fresh ginger, but only add 1 tsp instead of two and the glaze will be just a smidge chunkier.
Miso Glazed Acorn Squash
- 1 acorn squash
- 3 Tbsp red miso paste or white miso pate (red has a deeper flavor though)
- 1 Tbsp hot water
- 2 Tbsp soy sauce or tamari
- 2 Tbsp mirin a Japanese sweet rice wine
- 2 tsp ginger paste or minced ginger but it will be chunkier
- 1 Tbsp brown sugar
- 2 tsp rice vinegar
- 1 tsp vegetable oil
- 2 bunches spinach optional for serving
- 2 tbsp tahini optional for serving
- 1 block firm or extra firm tofu, pressed optional for serving
- 2 green onion(s) optional for serving
- Preheat the oven to 425 F. If putting the squash over salad with tofu as in the picture, press your tofu at this time.
- While the oven is heating, cut the acorn squash in half and remove the pulp and seeds from each half of the squash. Then, cut the squash into 1/2 inch half moons.
- Line a cookie sheet with parchment paper or a silicone cooking mat. Lay the acorn squash on the mat, leaving a little room in between each piece.
- Once the oven is at 425 F, put the cookie sheet in the oven. Roast the squash for 15 minutes. While you are roasting the squash, prepare the miso sauce.
- In a small bowl, whisk just the miso with 1 Tbsp of water and set aside. Then mix the rest of the sauce ingredients, EXCEPT the miso, in a separate bowl. Add the whisked sauce to a small sauce pan and bring to a simmer on medium low for 2-3 minutes until it starts to reduce a bit (this allows the sauce to get sweet). Add the miso to the sauce and whisk well for 30 seconds to one minute, remove the pan from the heat and set aside.
- Next, if you are making a salad, cut your pressed tofu into cubes and bake in the oven or saute in light oil in a pan to crisp up.
- Check the squash to see if the first 15 minutes of cooking is done. If so, remove it from the oven and spread a little of the miso glaze on the side of the squash facing up.
- Roast the squash for 5 minutes, then remove from the oven, flip the squash and spread the miso glaze on the other side. Roast for another 5 minutes. Remove the squash from the oven, let cool a bit.
- If adding the squash to a spinach salad. Put 2 cups of fresh spinach in a large bowl, pour tahini over it and mix it all over the spinach. If there is extra miso glaze, add a few teaspoons of water to it and pour it over the spinach. Add the sauteed tofu and squash to the salad, top with some green onions and sesame seeds and eat! We leave the skin on the squash, but feel free to remove if you don't like it.