Optimize mornings with actionable tools and techniques, nourishing breakfast recipes & more!
My first e-book, Morning Light, is out now! You'll learn how to make the most of every morning, maximize your body's natural rhythms, improve your health and become more of a morning person. Plus, 15+ balanced breakfast recipes!
*this page may contain affiliate links, which means I will make a small commission for products purchased through my link.
This recipe for delicious sweet and savory Miso Glazed Honeynut Squash is the perfect vegan and gluten free side dish for fall.
When squash season rolls around, I’m always craving hearty, comforting fall-flavored dishes. From a warming bowl of creamy Miso Butternut Squash Soup to sweet and sticky pumpkin-flavored Tsukimi Dango, there are so many ways to embrace the sweet and savory sides of fall produce.
I especially love to pair my favorite Asian flavors with squash, and I think you’ll love it too. This charred squash recipe features an umami-packed miso glaze that perfectly balances the sweetness of Honeynut.
What is Honeynut Squash?
If you haven’t tried honeynut squash yet, you’ve got to get out to your farmer’s market to give it a try. These adorable little squash are a hybrid of butternut and buttercup squash. They have the same shape and a similar texture as butternut, but they’re much smaller. The flavor is more highly concentrated and sweet.
How to Make Miso Glazed Honeynut Squash
This squash recipe is made in the oven. You’ll start by prepping your honeynut squash for roasting. Then add the salty miso glaze to get a nice rich caramelized texture on top. If you like, for added char, you can torch or broil your squash before serving. Finally, add a confetti-like dusting of sesame seeds and togarashi to complete the festive look.
You’ll need the following ingredients to make this squash recipe:
Honeynut squash. The nice thing about using smaller honeynut squash is that they’re easier to cut and faster to cook!
Coconut aminos. You can also use gluten-free soy sauce or tamari.
Coconut sugar. Just a bit helps carmelize and glaze the squash in the oven.
White miso paste. You can use yellow in a pinch.
Toasted sesame oil. To enhance the squash’s already nutty flavor.
Mirin. This is optional, but it adds extra sweetness and an acidic punch.
To garnish your squash after charring, place it on a serving platter and add the following tasty toppings:
Sesame seeds. I like to use black and white seeds for added color contrast.
Togarashi. This savory Japanese seasoning blend adds crunchy and extra umami.
Green onion. For a pop of brightness on top.
Miso mayo. Just combine white miso paste with vegan mayo to taste.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
Some brands I’ve had the pleasure of working with…