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Miso Glazed Honeynut Squash Veggiekins
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Charred Miso Glazed Squash (vegan, gluten free)

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 5 servings
Author: Remy Park

Ingredients

  • 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
  • Garnish
  • sesame seeds black and white
  • togarashi
  • green onion
  • miso mayo white miso paste + vegan mayonnaise
  •  

Instructions

  • 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!