Description
Miso Maple Glazed Butternut Squash with Pecans is a delightful dish that combines the sweetness of maple syrup with the umami of miso, creating a deliciously caramelized side dish.
Ingredients
Scale
- 2 medium butternut squash (about 3 pounds total), peeled, seeded, and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1/4 cup miso paste (white or yellow)
- 1/4 cup pure maple syrup
- 2 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pecans, roughly chopped
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the olive oil, miso paste, maple syrup, rice vinegar, garlic powder, ground ginger, salt, and black pepper. Whisk until smooth.
- Add the cubed butternut squash to the bowl and toss until all pieces are evenly coated with the glaze.
- Spread the glazed squash in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and caramelized.
- In the last 5 minutes of roasting, sprinkle the chopped pecans over the squash and return to the oven to toast the nuts.
- Remove from the oven and let cool slightly. Garnish with fresh parsley if desired before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the glaze.
- You can substitute the pecans with walnuts or almonds for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Miso Maple Glazed Butternut Squash, Butternut Squash Recipe, Vegan Side Dish, Roasted Butternut Squash