Miso-Roasted Butternut Squash with Maple and Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A sweet-savory side dish featuring butternut squash glazed with miso and maple, roasted to caramelized perfection. This american-inspired vegetarian (gluten-free) ready in about 40 minutes pairs olive oil, white miso paste, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss cubed butternut squash with 2 tbsp olive oil, 1/4 tsp ground cinnamon, and a pinch of salt in a bowl until coated.
  2. Step 2: Spread squash in a single layer on a parchment-lined baking sheet and roast for 25-30 minutes, flipping once halfway, until golden and tender.
  3. Step 3: While squash roasts, whisk together 2 tbsp white miso paste, 2 tbsp maple syrup, and 1 tsp chopped fresh thyme in a small bowl until smooth.
  4. Step 4: After roasting, remove squash from oven and brush evenly with miso glaze.
  5. Step 5: Return to oven and roast for 5 more minutes until glaze is caramelized and sticky.
  6. Step 6: Remove from oven, let cool for 5 minutes, then transfer to a serving dish.

Frequently asked questions

How long does Miso-Roasted Butternut Squash with Maple and Thyme take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Roasted Butternut Squash with Maple and Thyme?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Miso-Roasted Butternut Squash with Maple and Thyme?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Roasted Butternut Squash with Maple and Thyme for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Roasted Butternut Squash with Maple and Thyme gluten-free?

Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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