Miso-Roasted Butternut Squash with Maple and Thyme

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A sweet-savory side dish featuring butternut squash glazed with miso and maple, roasted to caramelized perfection. This American-inspired vegetarian recipe (gluten-free), ready in about 40 minutes, pairs butternut squash, olive oil, white miso paste 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 rice, quinoa, or a quick salad. 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.

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

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.