Winter Squash with Miso-Maple Glaze
SERVINGS: 4-6 servings
PREP TIME: 5 minutes
TOTAL TIME: 55 minutes
COURSE: Side
Maple syrup and white miso make a knockout, sweet-savory combination. Here, we’re using them to create a glaze for winter squash — paired with umami-rich soy sauce and Dijon mustard for extra zing. It comes together quickly in a blender, and seeps into the squash as it bakes, resulting in a flavorful, deliciously golden-brown side dish.
Ingredients
- 3 winter squash (Acorn, or Delicata)
- 2 Tbsp. extra-virgin olive oil
Glaze
- 4 Tbsp. maple syrup
- 3 Tbsp. white miso paste
- 2 Tbsp. Dijon mustard
- 2 Tbsp. soy sauce
- ⅓ cup extra-virgin olive oil
- Salt and pepper to taste.
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare the squash to cut: scrub the outside of the squash. Place in a hot oven on a parchment-lined sheet pan or casserole dish for 12-15 minutes. Cool, then slice in ½-inch-thick slices. Remove seeds.
- Meanwhile make the glaze. Place all the glaze ingredients in a blender and puree until smooth.
- Place the squash slices back on the parchment-lined sheet pan. Toss with the olive oil, brush the top of the squash with the glaze, and bake 6-8 minutes. Flip and repeat the glaze on the other side. Bake an additional 5-10 minutes until tender and golden-brown. Season to taste.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
