Appetizer Recipes
Miso Glazed Squash
Delicata squash is a fall and winter favorite for good reason—its thin, edible skin doesn’t need to be peeled, making it one of the easiest squashes to work with! In this simple sheet-pan recipe, the squash is sliced, roasted until tender, and coated with a garlicky, sticky-sweet miso glaze that caramelizes beautifully in the oven. Finished with nutty sesame seeds and fresh green onions, it’s a flavor-packed, umami-rich seasonal side dish that’s as easy to make as it is delicious.
Serves: 4 to 6
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Appetizer
Miso Glazed Squash
Ingredients
3 large delicata squash, halved, seeded, and cut into ½” thick slices
2 Tbsp Gelson’s 100% California extra virgin olive oil
Kosher salt, to taste
3 Tbsp white miso
2 Tbsp sake or mirin
1 Tbsp rice vinegar
1 Tbsp maple syrup
1 ½ tsp tamari
1 tsp sesame oil
1 grated garlic clove
1 ½ tsp grated ginger
Thinly sliced green onions, for garnish
Sesame seeds, for garnish
Directions
- Preheat the oven to 425º. Line a sheet pan with parchment paper.
- In a large bowl, combine the squash and oil and toss to coat. Season with salt.
- Transfer the squash to the sheet pan and spread in an even layer. Roast for 10 minutes.
- In a small bowl, combine the miso, sake, vinegar, maple syrup, tamari, sesame oil, garlic, and ginger.
- Brush the squash with half of the miso glaze, flip the squash over, brush with the remaining glaze, and roast for 20 to 25 minutes more.
- Transfer to a serving bowl. Garnish with the green onions and sesame seeds, and serve warm.