Miso Glazed Squash

It is time to upgrade your winter squash recipe and try this one at your next holiday gathering! This is one of the first recipes I’m sharing in my Healthy Holiday Series and for good reason. It is so simple and such a crowd-pleaser! I think it is best on delicata squash and sweet potatoes but works well on acorn squash and pumpkin as well! The sauce is so versatile and would love to see your creations with it if you try it!!! I have also included a lemon tahini dressing/dipping sauce that pairs really well with it if you want to add the squash to a Buddha bowl or salad.

Ingredients:

• 2 lbs chopped squash or sweet potatoes, skin removed if preferred

• 4 cloves garlic, minced

• 1/4 cup olive or avocado oil

• 3 tbsp miso paste

• 1 tbsp maple syrup or honey

• 2 tbsp rice vinegar

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tsp thyme

• salt and pep to taste

Lemon Tahini Sauce, for dipping :)

• 1/3 cup tahini

• 1 tbsp maple syrup

• 2 tbsp dijon mustard

• 1 lemon, juiced

• 2-4 tbsp water to thin

• 1 tbsp rice vinegar or balsamic

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

Directions:

1. Preheat oven to 400 degrees

2. Place chopped squash on a baking tray

3. In a small bowl or liquid measuring cup, mix the garlic, oil, miso, vinegar, maple syrup, and spices

4. Add the sauce to the squash and make sure every piece is coated

5. Bake for 25-30 minutes, taking it out halfway to flip each piece and move it around so it roasts evenly

6. Once golden brown, crispy on the edges and done to your liking, remove from the oven

7. Serve however you like! The tahini dressing is a great addition to it :)

@earthyjane HEALTHY HOLIDAYS HERE WE COME!! Recipe in my bio🍂🥧🤎✨ #privatechef #nutrition #healthyrecipes #cookwithme #glutenfreerecipes #recipe #veganrecipes #mealprep #fallrecipes #glutenfree #vegan ♬ original sound - Jane Olivia👩🏼‍🍳✨🍝🥒🍒🍰