Citric Acid Free Vegan Roasted Acorn Squash

Total time55 min

Prep time10 min

Cook time45 min

Citric Acid Free Vegan Roasted Acorn Squash

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Ingredients

4 servings

2 medium acorn squash (about 1 ½ lb each), halved through the stem and seeds scooped out
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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)

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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