Miso-Maple Glazed Delicata Squash
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · vegetarian, gluten-free
205 cal
4g protein
27g carbs
9g fat
per serving · estimated
Ingredients
- 1 medium delicata squash
- 3/4 tbsp white miso paste
- 3/4 tbsp maple syrup
- 3/4 tbsp unsalted butter
- 1/4 tbsp rice vinegar
- 1/4 tsp crushed red pepper flakes
- 1/4 cup roasted salted pepitas
- 1 scallions
Method (tap to check — screen stays awake)
- Heat the oven to 425F. Halve the delicata lengthwise, scoop the seeds, and slice into 1/2-inch half-moons — the skin is thin and tender, so no peeling. That's the whole point of delicata.
- Toss with oil and a light hand of salt (the miso brings plenty), spread on two sheet pans without crowding, and roast 20 minutes, flipping once, until golden on both cut sides.
- Whisk the miso, maple syrup, melted butter, rice vinegar, and red pepper flakes into a smooth glaze.
- Pour the glaze over the squash, toss on the pans to coat, and roast 6 to 8 more minutes until the glaze is bubbling and lacquered — watch the edges, maple moves fast from burnished to burnt.
- Pile onto a platter and shower with the pepitas and thinly sliced scallions. Serve warm or at room temperature — it holds beautifully, which is exactly what a holiday side should do.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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