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Here’s a dish with all the fall feelings — roasted acorn squash wedges glazed with a salty-sweet mixture of soy sauce, miso paste and a touch of maple syrup. It’s a must-try recipe to add to your holiday spread!
Acorn squash flavor
Acorn squash tastes rich and nutty all by itself, somewhere in between a sweet potato and a basic butternut squash.
Most winter squashes have naturally sweet flesh that pairs beautifully with bold spices and seasonings like soy sauce and miso.
About soy sauce
Like fine wine, great soy sauce is a magical liquid that starts with humble ingredients. It’s traditionally brewed from water, soybeans, wheat and salt, then aged for months.
During the traditional brewing process, soy sauce ferments and develops a rich, mellow flavor, a beautiful reddish-brown color and an earthy, savory aroma that makes your mouth water!
Because of the amino acids present in soy sauce, you get that lip-smacking flavor sensation after it touches your taste buds.
Mushrooms and soy sauce
Speaking of magic, it’s no wonder that mushrooms pair so perfectly with the ingredients in this recipes, they have a meaty and pleasing texture, but they’re also full of umami components.
I chose shiitake mushrooms to pair with the soy and miso-glazed acorn squash. Putting them together with naturally sweet acorn squash creates layers of flavor and texture, full of super-tasty contrasting flavors.
- To prepare this recipe, choose a large acorn squash and peel it with a swivel peeler, if you would like. I usually leave the skin on because it’s completely edible and helps keep the slices in shape.
- Cut the squash into thick slices about ½-inch wide. Toss them on a sheet pan with olive oil, then roast the squash until tender, about 30 minutes.
- While the squash is in the oven, slice the mushrooms and cook them in a skillet over medium-high heat with chopped shallot and soy sauce until they’re softened.
- Mix the glaze ingredients and brush the squash with it. Broil just a few minutes to slightly caramelize.
- To serve, pile the squash on a platter family-style, and top with the mushrooms and chopped pistachios. Enjoy!
More fall-inspired recipes
Miso-Glazed Roasted Acorn Squash
- 3 tablespoons (45 ml) maple syrup
- 2 tablespoons (30 ml) soy sauce, or tamari
- 2 tablespoons (30 ml) white miso paste
- 1 tablespoon (15 ml) toasted sesame oil
- ½ teaspoon crushed red chili
Roasted Acorn Squash
- 1 3-pound (1.3 kg) acorn squash
- 2 tablespoons (30 ml) extra virgin olive oil
- Kosher salt
- 8 ounces (225 g) shiitake mushroom caps, sliced ¼-inch thick
- 1 tablespoon (15 g) finely chopped shallot or red onion
- 1 tablespoon (15 ml) soy sauce or tamari
- 2 tablespoons (30 g) chopped shelled pistachios
- Preheat the oven to 425 (220C) degrees. Line a large sheet pan with parchment paper.
Make the glaze:
- Whisk all the ingredients in a small bowl.
Prepare the acorn squash:
- To cut the squash, place it 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 1/2-inch thick.
- Put the slices on the prepared baking sheet and drizzle with the oil. Sprinkle with ½ teaspoon salt, turning to coat both sides of the squash. Lay them evenly, cut side down.
- Roast the squash 15 minutes. Turn the slices over with a spatula or pair of tongs. Continue roasting another 10-15 minutes.
- 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:
- While the squash is roasting, place a large (10-inch) non-stick skillet over medium-high heat. Add the oil, shallots and the mushrooms, stirring to coat in the oil. Cook undisturbed 3-4 minutes, until the mushrooms start to take on some color. Add the soy sauce, stir the mushrooms around and cook 1-2 more minutes, until softened. Remove from the heat and sprinkle with the pistachios.
- To serve, transfer the squash to a large platter. Spoon the mushrooms over and around the squash.