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Miso Glazed Honeynut Squash Veggiekins

Charred Miso Glazed Squash (vegan, gluten free)

  • Author: Remy Park
  • Total Time: 40 minutes
  • Yield: 5 servings 1x


Units Scale
  • 34 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)
  • togarashi
  • green onion
  • miso mayo (white miso paste + vegan mayonnaise)



  1. Preheat oven to 375F while you prepare your squash.
  2. Slice them in half lengthwise, scoop the seeds out and place onto a lined baking tray.
  3. 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.
  4. 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.
  5. Torch your squash until nicely charred or alternatively return to the oven and broil for 5 minutes.
  6. Garnish with sesame seeds, togarashi spice, green onions and miso mayo if desired. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes