Miso-Roasted Butternut Squash with Maple and Thyme

Name: Miso-Roasted Butternut Squash with Maple and Thyme
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large (about 2 lbs), peeled, seeded, and cut into 1-inch cubes butternut squash; 2 tbsp olive oil; 2 tbsp white miso paste; 2 tbsp pure maple syrup; 1 tsp, chopped fresh thyme; 1/4 tsp ground cinnamon; pinch salt

A sweet-savory side dish featuring butternut squash glazed with miso and maple, roasted to caramelized perfection.

Cuisine: American

Category: Vegetarian

Prep: 10 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1 large (about 2 lbs), peeled, seeded, and cut into 1-inch cubes butternut squash
2 tbsp olive oil
2 tbsp white miso paste
2 tbsp pure maple syrup
1 tsp, chopped fresh thyme
1/4 tsp ground cinnamon
pinch salt

Instructions

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.
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.
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.
Step 4: After roasting, remove squash from oven and brush evenly with miso glaze.
Step 5: Return to oven and roast for 5 more minutes until glaze is caramelized and sticky.
Step 6: Remove from oven, let cool for 5 minutes, then transfer to a serving dish.