Vegan Roasted Acorn Squash
Roasted acorn squash is already a showstopper, but this version takes things to another level with a savory-sweet glaze that makes every bite genuinely crave-worthy. The magic comes from whisking together maple syrup, white miso paste, apple cider vinegar, cinnamon, and cumin — a combination that sounds unexpected but caramelizes into something deeply complex and absolutely delicious. The squash gets a head start roasting cut-side down to develop golden, caramelized edges before being flipped and painted with that glaze for a final 15 to 20 minutes in the oven. Everything in this recipe is completely plant-based, so there's no need to swap or substitute a single thing — it's built that way from the ground up. Finished with optional toasted pepitas and fresh parsley, it looks stunning on a platter and serves four as a satisfying side or light main. It's the kind of dish that makes people forget they're eating something wholesome, because it just tastes that good.
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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)
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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