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.

An oval platter piled with roasted acorn squash wedges, with small bowls of chili flakes and chopped pistachios around it.

Acorn squash tastes rich and nutty all by itself, somewhere in between a sweet potato and a basic butternut squash. Like most winter squash, sweet acorn squash pairs really well strong seasonings like soy sauce and miso.

A halved, raw acorn squash on a cutting board, surrounded with small bowl of soy sauce, maple syrup, miso paste and sliced shiitake mushrooms.

I enjoy the meatiness of shiitake mushrooms in this dish, and they’re also full of umami flavor. Putting them together with the squash creates layers of flavor and texture, and super-tasty contrasting flavors.

Photo showing a cutting board and chef's knife slicing shiitake mushrooms.

Recipe steps

  • 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.
Slices of raw acorn squash on a sheet pan lined with parchment paper, with dishes of soy sauce and chili flakes in the background.
  • 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.
Roasted acorn squash wedges on a sheet pan, with a pastry brush and small dish of miso glaze.
  • 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!
5 from 7 ratings

Miso-Glazed Roasted Acorn Squash

Karen Tedesco
Roasted acorn squash with a tasty glaze made with soy sauce, miso paste and maple syrup. The sweet, tender squash pairs perfectly with the contrasting flavors and shiitake mushrooms.
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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) 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

Shiitake Mushrooms

  • 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

Equipment

Instructions
 

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

Make the glaze:

  1. Whisk all the ingredients in a small bowl.

Prepare the acorn squash:

  1. 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.
  2. 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.
  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 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.
  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: 221kcal Carbohydrates: 20g Protein: 5g Fat: 15g Sodium: 1082mg Fiber: 3g 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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