Does your side dish game need an upgrade this winter? Grab yourself some Acorn Squash and make this simple roasted Maple Miso Squash. Acorn squash is slightly sweet and will remind you of butternut squash. It can also be just as challenging to cut. I like to cut the squash in half, then slice it into half moon shapes. Make sure to scoop out the seeds in the middle, which are also great for roasting.

The miso used in the dressing gives another depth of flavor working really well the maple syrup and smoked paprika. Siena loves to pick up the slices, eating them skin and all! Being this is slightly sweet and there is syrup involved it there is a chance your kiddos will love this!

Maple Miso Acorn Squash

ingredients

• 1/4 cup olive oil

• 1 tbsp maple syrup

• 1 1/2 tsp white miso paste

• 2 tsp smoked paprika

• 1/2 tsp kosher salt

• 1/8 tsp pepper

instructions

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper

2. Cut the acorn squash into half moon shapes. Cut off the top and bottom of the acorn squash. Then cut in half. Be careful as acorn squash can be quite tough to cut through. Make sure you are using a sharp serrated knife. Once cut in half, scoop out the seeds and discard. Then lay one half, cut side down. Slice into half moon type rounds. About 1.4 inch thick.

3. In a medium sized mixing bowl, whisk together all of the ingredients. Break up the miso with the whisk. The mixture thickens as you whisk it. Place acorn squash slices in the bowl, then toss to coat.

4. Pour out the acorn squash onto the prepared baking sheet. Place in the oven at for about 20 minutes. until the squash is fork tender. Serve immediately.

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