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Ingredients
Scale
- 4 Honeynut Squash
- 2 tablespoons Butter, melted
- 1 tablespoon White Miso Paste
- 1 tablespoon Maple Syrup
- 2 teaspoons Rice Wine Vinegar
- 2 tablespoons Chopped Parsley
- 1 teaspoon Sesame Seeds
Instructions
- Wash and halve each honeynut squash lengthwise.
- Scoop out seeds and stringy bits from each half.
- Whisk together melted butter, miso paste, maple syrup, and rice wine vinegar.
- Brush the glaze on the cut sides of the squash.
- Preheat oven to 425°F (220°C) and roast for about 25 minutes.
- Garnish with chopped parsley and sesame seeds before serving warm.
Notes
Ensure the squash is ripe and firm for the best flavor.
Adjust the amounts of miso and maple syrup to taste.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 5
- Sodium: 200
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 4
- Protein: 3
- Cholesterol: 15