Breastfeeding Friendly Vegan Roasted Acorn Squash
Total time55 min
Prep time10 min
Cook time45 min
4.9(14)
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Learn more →Ingredients
4 servings
- 2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds scooped out
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the glaze
- 2 tbsp maple syrup
- 1 tbsp white miso paste
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- ¼ tsp ground cinnamon
- ¼ tsp ground cumin
For serving
- 3 tbsp pepitas (pumpkin seeds), toasted (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Place the squash halves cut-side up on the prepared baking sheet. Brush the cut surfaces and cavities with the 2 tbsp olive oil, then season evenly with the salt and black pepper.
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