Maple-Miso Roasted Acorn Squash Wedges
Acorn squash wedges roasted until caramelized and tender, brushed with a sweet-savory maple-miso glaze and finished with crunchy pepitas and scallions. An easy fall side for chicken, pork, or grain bowls.
45 mins
6 servings
Ingredients
- 1 ½ Acorn Squash
- 1 ½ Scallion, thinly sliced
- 1 ½ tablespoons Butter, melted
- 1 ½ teaspoons Rice Vinegar
- 1 ½ tablespoons White Miso Paste
- ⅜ teaspoon Black Pepper
- 3 tablespoons Olive Oil
- 2 ¼ tablespoons Maple Syrup
- 3 tablespoons Pepitas (Pumpkin Seeds)
- ⅜ teaspoon Salt
Directions
- Heat the oven to 425°F and line a rimmed sheet pan with parchment.
- Halve the squash lengthwise, scoop out the seeds, and cut each half into 4 wedges (no need to peel). Toss with the olive oil, salt, and pepper and spread cut sides down on the pan.
- Roast for 20 minutes, until the undersides are browned.
- Meanwhile, whisk the miso, maple syrup, melted butter, and rice vinegar until smooth.
- Flip the wedges, brush with most of the glaze, and roast 8–12 minutes more, until fork-tender and caramelized at the edges.
- Brush with the remaining glaze, then scatter the pepitas and green onion over the top. Tip: watch the last few minutes closely since the maple can scorch; the skin is edible once roasted.
