Miso-maple glazed acorn squash is what happens when salty, slightly funky white miso meets a couple spoonfuls of maple syrup and a hot broiler. The glaze bubbles and caramelizes on the tender roasted wedges in about two minutes. Then I pile it on a platter with seared shiitake mushrooms for a contrasting meaty chew, and scatter pistachios over the top for color and crunch.

Miso-maple glazed acorn squash wedges on an oval platter, topped with seared shiitake mushrooms and chopped pistachios.

Acorn squash has a nutty sweetness that sits somewhere between sweet potato and butternut, which is why it stands up so well to bold seasoning. Miso and soy have plenty of salty depth, and maple rounds off the edges. I like the way shiitakes add a hearty texture that acorn squash doesn’t have on its own.

Miso, maple, and meaty mushrooms

A halved glazed acorn squash, shiitake mushrooms in a bowl, soy sauce, red pepper flakes, and miso paste are arranged on a white surface with a yellow cloth.
  • White miso and pure maple syrup: White (shiro) miso is the mildest and sweetest of the misos, so it seasons the squash without overpowering it. Definitely use real maple syrup — pancake syrup is mostly flavored corn syrup and will just turn sticky under the broiler.
  • Fresh shiitake mushrooms: Look for thick, domed caps that feel firm and fluffy. Pull off the stems before slicing — they’re too woody to eat, but worth saving for homemade broth. If you love them as much as I do, my sauteed shiitake mushrooms are a side dish of their own.
  • Soy sauce or tamari: Either one will work. I usually go with tamari which tastes less sharp and salty to me, and usually gluten-free. So is most white miso, but some brands add barley, so check both labels if that matters.

Slice, roast and add the glaze last

  • Sliced acorn squash arranged on a parchment-lined baking sheet, ready for roasting. A small bowl of red pepper flakes, a cup of soy sauce, and a tan cloth are on a white surface nearby.
    Slice the squash into ½-inch wedges and toss them on a sheet pan with olive oil and salt. Roast 15 minutes, flip, and roast another 10 to 15 until tender. Leave the skin on —it’s edible and keeps each slice in shape.
  • Sliced roasted acorn squash on parchment paper with a small bowl of glaze and a brush resting on top, ready for glazing.
    Brush on the glaze only once the squash is tender, because maple and miso will burn over the full roasting time at 425°F. Broil 1 to 3 minutes, until it bubbles and darkens at the edges.
  • Sliced shiitake mushrooms and chopped shallots cooking in a white skillet with olive oil, stirred with a wooden spoon. A brown cloth napkin lies nearby on a light textured surface.
    Shiitakes brown best when you don’t fuss with them. Spread the sliced caps and shallots in a hot skillet and leave them for 3 to 4 minutes, until they have some color. Add the soy sauce and stir until it coats the mushrooms.

Serve it family style

Pile the glazed squash on a big platter, spoon the mushrooms over and around it, and scatter the pistachios on top (you can use other nuts, like toasted almonds, pecans or walnuts). It holds its own next to a juicy dry-brined turkey breast at a Friendsgiving table, or as a vegetarian main over a bowl of rice. For a Parmesan-and-butter take on the same squash, try my roasted acorn squash with brown butter.

Oval plate with roasted pumpkin slices and glazed acorn squash, topped with chopped pistachios and a sprinkle of red pepper flakes, served with a spoon. Small bowls with spices and seeds are nearby on a beige surface.
5 from 8 ratings

Miso-Maple Glazed Roasted Acorn Squash with Shiitake Mushrooms

Karen Tedesco
Miso-maple glazed acorn squash wedges, broiled until bubbling and topped with soy-seared shiitake mushrooms, shallots, and pistachios.
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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients
 

Miso Glaze

  • 3 tablespoons (45 ml) maple syrup
  • 2 tablespoons (30 ml) tamari or soy sauce
  • 2 tablespoons white miso paste
  • 1 tablespoon (15 ml) toasted sesame oil
  • ½ teaspoon crushed red chili

Roasted Acorn Squash

  • 3 pound acorn squash
  • 2 tablespoons (30 ml) extra virgin olive oil
  • Kosher salt

Shiitake Mushrooms

  • 2 tablespoons olive oil
  • 8 ounces (225 g) ¼-inch sliced shiitake mushroom caps
  • 1 tablespoon finely chopped shallot or red onion
  • 1 tablespoon (15 ml) soy sauce or tamari
  • 2 tablespoons chopped shelled pistachios

Equipment

Instructions
 

  1. Preheat the oven to 425 (220C) degrees. Line a large sheet pan with foil.

Make the glaze:

  1. Whisk 3 tablespoons maple syrup, 2 tablespoons tamari or soy sauce, 2 tablespoons white miso paste, 1 tablespoon toasted sesame oil, and ½ teaspoon crushed red chili together in a bowl.

Prepare the acorn squash:

  1. Place 3 pound acorn squash on a cutting board. Slice a thin piece off both the stem and bottom ends of the squash with a large knife. Stand the squash bottom side-down on the board so it's more stable. Cut it in half lengthwise. Scoop out the seeds with a spoon. Slice the squash into wedges ½-inch thick.
  2. Put the slices on the prepared baking sheet and drizzle with 2 tablespoons extra virgin olive oil. Sprinkle with ½ teaspoon salt, turning to coat both sides of the squash. Lay them flat in a single layer.
  3. Roast the squash 15 minutes. Turn the slices over with a spatula or pair of tongs. Continue roasting another 10-15 minutes.
  4. Take the sheet pan out of the oven. Turn on the oven broiler to high heat. Brush the glaze over the top of the squash and broil just until the squash is golden brown and the glaze is beginning to caramelize, 1-3 minutes depending on your broiler.

Cook the mushrooms:

  1. While the squash is roasting, place a large (10-inch) non-stick skillet over medium-high heat. Add 2 tablespoons olive oil, 8 ounces ¼-inch sliced shiitake mushroom caps, and 1 tablespoon finely chopped shallot or red onion, stirring to coat in the oil. Cook undisturbed 3-4 minutes, until the mushrooms start to take on some color. Add 1 tablespoon soy sauce or tamari and stir the mushrooms around, cooking 1-2 more minutes, until they're softened. Remove from the heat and sprinkle with 2 tablespoons chopped shelled pistachios .
  2. To serve, transfer the squash to a large platter. Spoon the mushrooms over and around the squash.

Notes

Acorn squash skin is totally edible, but if you don’t like the texture, use a swivel peeler to remove the skin before you slice it.

Nutrition per serving

Calories: 419kcal Carbohydrates: 55g Protein: 8g Fat: 22g Sodium: 793mg Fiber: 8g Sugar: 12g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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