Ingredients
Scale
- 2 medium butternut squash (approximately 3 pounds), peeled, seeded, and diced into 1-inch cubes
- 3 tablespoons extra virgin olive oil
- 1/4 cup white or yellow miso paste
- 1/4 cup pure maple syrup
- 2 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup pecans, coarsely chopped
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper.
- In a mixing bowl, whisk together the olive oil, miso paste, maple syrup, rice vinegar, garlic powder, ground ginger, sea salt, and black pepper until smooth.
- Add the diced butternut squash to the bowl, tossing gently to coat each piece in the glaze.
- Transfer the squash to the prepared baking sheet, spreading it out in an even layer.
- Roast in the oven for 25-30 minutes, stirring halfway through for even cooking and caramelization.
- In the final 5 minutes of roasting, sprinkle the chopped pecans over the squash and return to the oven to toast the nuts lightly.
- Remove from the oven and let cool for a few moments. Optionally, sprinkle with fresh parsley before serving.
Notes
- For an added kick, mix in a dash of red pepper flakes with the glaze.
- Swap out the pecans for walnuts or almonds for different textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg