Home - Vegetables - Miso-Maple Roasted Acorn Squash

Miso-Maple Roasted Acorn Squash

5 from 3 votes

This post may contain affiliate links. Please read my disclosure policy.

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!

Image showing an oval platter with a pile of roasted acorn squash wedges with a serving spoon and small bowls with chili flakes and chopped pistachios.

This post is sponsored by Kikkoman. All thoughts and opinions are my own.

I partnered with Kikkoman to create a recipe fit for celebrating. I’m all about chasing flavor. Kikkoman® Soy Sauce introduced me to the deep flavors that develop when soy sauce is added to food.

And you don’t need to use soy sauce exclusively in Asian dishes — a small amount stirred into sauces, soups and salad dressings amps up umami flavor and makes everything taste better and brighter.

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. Kikkoman® Soy Sauce is traditionally brewed from water, soybeans, wheat and salt, then aged for months. 

During the traditional brewing process, Kikkoman® 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.

Image showing a bottle of soy sauce next to an oval platter with a pile of roasted acorn squash wedges, a serving spoon and small bowls with chili flakes and chopped pistachios.

Mushrooms and soy sauce

Speaking of magic, it’s no wonder that mushrooms pair so perfectly with Kikkoman® Soy Sauce. Not only do 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.

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.
Photo showing a sheet pan lined with parchment paper, with slices of raw acorn squash on top, 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.
  • Mix the glaze ingredients and brush the squash with it. Broil just a few minutes to slightly caramelize.
Photo of a sheet pan topped with roasted acorn squash wedges with a pastry brush and small dish of miso glaze.
  • To serve, pile the squash on a platter family-style, and top with the mushrooms and chopped pistachios. Enjoy!

More fall-inspired recipes

FOLLOW ALONG! Sign up for my newsletter and get my Dinner Plan + Shopping List, and follow me on Facebook, Instagram and Pinterest for all the latest recipes and content.

Miso-Glazed Roasted Acorn Squash

Karen Tedesco
Roasted acorn squash glazed with a tasty mix of soy sauce, miso paste and maple syrup. It’s a must-try recipe to add to your holiday spread!
Print Pin
5 from 3 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Vegetables
Cuisine Vegetarian
Servings 4 servings

Equipment

Ingredients

Miso Glaze

  • 3 tablespoons (45 ml) maple syrup
  • 2 tablespoons (30 ml) Kikkoman® Soy Sauce
  • 2 tablespoons (30 ml) white miso paste
  • 1 tablespoon (15 ml) toasted Kikkoman® 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) Kikkoman® Soy Sauce
  • 2 tablespoons (30 g) chopped shelled pistachios

Instructions 

  • 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.

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

Serving: 1serving | Calories: 221kcal | Carbohydrates: 20g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1082mg | Potassium: 337mg | Fiber: 3g | Sugar: 12g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

Leave a comment and star rating

Do you have a cooking question? Leave your comment below and let me know how I can help.

Did you love this recipe? Just click on the stars to leave a rating!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments

  1. 5 stars
    These look healthy, delicious and easy!! How can you go wrong? Can’t wait to try!

  2. Nicole DeVita says:

    5 stars
    Wow this recipe looks amazing! Cant wait to make it for my Friendsgiving coming up next weekend 🙂