Bring a taste of Japan to your fall table with this savory-sweet recipe featuring homegrown acorn squash. Roasted until tender and caramelized, the squash is brushed with a flavorful miso glaze made with soy sauce, ginger, and a touch of maple syrup. Finished with sesame seeds and fresh scallions, it’s a simple side dish inspired by Japanese flavors and the harvest from our New Jersey fields.
Ingredients
- 2 medium Alstede Fresh acorn squash
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- 1 small garlic clove, minced
- 1–2 tablespoons water, as needed
- 1 teaspoon sesame seeds
- 2 scallions, thinly sliced
Instructions
- Preheat the oven. Heat to 400°F. Line a baking sheet with parchment paper.
- Prepare the squash. Cut each squash in half and remove the seeds. Slice into wedges about ¾-inch thick. Toss with olive oil and salt.
- Roast. Arrange the wedges in a single layer and roast for 20 minutes.
- Make the glaze. While the squash roasts, whisk together the miso paste, soy sauce, maple syrup, rice vinegar, ginger, and garlic. Add water a little at a time until the glaze is easy to brush.
- Glaze and finish roasting. Turn the squash wedges and brush generously with the miso mixture. Roast for another 10–15 minutes, until fork-tender and lightly caramelized. Watch closely near the end to prevent the glaze from burning.
- Garnish and serve. Sprinkle with sesame seeds and sliced scallions. Serve warm.
Serving suggestion: Pair with steamed rice and roasted vegetables, or serve alongside grilled chicken, salmon, or tofu for a satisfying fall meal.
Farm-to-table tip: Acorn squash has an edible skin when cooked, so there’s no need to peel it. Just wash well before slicing.
