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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.
More Vegan Side Dish Recipes
- Vegan Feijão Tropeiro (Brazilian Beans with Collard Greens and “Sauage”
- Candied Korean Sweet Potato Goguma Mattang (고구마 맛탕)
- Tempeh, Broccoli & Sweet Potato Hash (vegan, gluten free)
If you make this Charred Miso Glazed Squash recipe, be sure to let me know what you think with a comment below!
Charred Miso Glazed Squash (vegan, gluten free)
- 3-4 honeynut squash halved
- 1/4 cup coconut aminos or liquid aminos, or other gluten free soy sauce sub
- 1/2 tbsp coconut sugar
- 1 tbsp white miso paste
- 2 tsp toasted sesame oil
- 2 tsp mirin optional
- salt and pepper
- neutral oil
- sesame seeds black and white
- green onion
- miso mayo white miso paste + vegan mayonnaise
- Preheat oven to 375F while you prepare your squash.
- Slice them in half lengthwise, scoop the seeds out and place onto a lined baking tray.
- Brush, spray or drizzle with a light touch of neutral oil, season with salt and pepper then flip face down onto the tray. Bake for about 15-20 minutes, or until fork tender.
- Whisk together coconut aminos, coconut sugar, miso paste, sesame oil and mirin, if using, until smooth. Flip your squash face up and spread a generous amount of glaze on top of each piece.
- Torch your squash until nicely charred or alternatively return to the oven and broil for 5 minutes.
- Garnish with sesame seeds, togarashi spice, green onions and miso mayo if desired. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.