Side dish

Sweet and Salty Miso Squash

This sweet and salty miso roasted squash is a simple recipe that will have you hooked all winter long!

Sweet potato casserole, stuffing, green beans, mashed potatoes, and rolls. While each family has slightly different Thanksgiving food traditions (my husband, for example, is convinced you can’t have a holiday dinner without lasagna), chances are miso roasted squash is not one of those traditions. So if you want to change things up this year and impress your family and friends, I highly recommend bringing a big batch of this sweet and salt miso roasted squash! (Or keep it all to yourself – no judgement here 😉 ).

What you’ll need:

  • 2 delicata squash
  • 2 tsp canola oil
  • Pinch black pepper
  • 1 Tablespoon white miso paste
  • 1 Tablespoon pure maple syrup
  • 1 Tablespoon melted unsalted butter

What is delicata squash?

Delicata squash is a type of winter squash that is known for its delicate rind, which, when cooked, is soft and easy to eat. Ripe delicata squash are yellow with green stripes on the rind – if the whole squash is a light green color then it still needs time to ripen. You want to pick a firm, heavy squash and avoid any with soft spots or wrinkled skins.

Nutritionally, delicata squash is an excellent source of vitamin A and a good source of vitamin C and fiber.

How to roast delicata squash:

Preparing delicata squash has all the same steps as other squashes with edible skins.

  1. Cut each squash in half lengthwise and scoop out all the seeds.
  2. Slice squash into 1-in thick slices and place in a single layer on a large baking sheet.
  3. Drizzle with canola oil (for even roasting, I recommend using a basting brush to brush oil over both sides of each slice) then sprinkle black pepper on top.
  4. Place squash in a preheated 425-degree F oven and roast for 30 minutes. After 15 minutes, flip each slice and rotate the baking sheet.
  5. Squash slices are done when they are evenly browned and easily pierced with a fork.

What is miso paste?

While you might not be familiar with delicata squash, chances are you’ve had butternut or acorn squash before. But miso paste is likely an unusual ingredient for many of you. I’ve always loved miso soup, but until about a year ago I never realized how versatile miso paste is as an ingredient.

So what is it? Miso paste is made from fermented soy beans and is usually found in Japanese cooking. It’s quite salty, but some types also have a hint of sweetness that goes great with sweeter produce, like carrots and winter squash.

Where do I buy miso paste?

Miso paste is found in the refrigerated section of the grocery store, usually in the same area as the tofu and other vegetarian meat-alternatives. I’ve always seen it in a tub like ricotta cheese, but I know it can also come in jars. If you have an Asian grocery store near you, you’ll definitely find miso paste there, but I’ve also had success finding white miso (we’ll get to the types next) at Whole Foods and King Soopers (I did not find it at Trader Joe’s but that could’ve just been my specific store).

Which miso paste do I choose?

Miso paste comes in three main varieties (as far as I know): white, red, and mixed. White miso, which is what we’re using in this recipe, is slightly sweet and has a mild flavor. Oppositely, red miso has a stronger, more mature taste and is saltier. Mixed miso combines these two and is commonly used for miso soup.

How long does miso paste keep in the fridge?

Don’t fear the price of miso paste! It may seem pricey, but as you start to cook with it, you’ll likely only use a few teaspoons or a tablespoon for any one recipe. This means that you’ll have plenty leftover. Technically, miso paste will last in the fridge for several years; however, it’s reported that the taste starts to decline after about a year. I’ve never had a tub last me a whole year, but I can vouch that even 6 months after opening it, the paste was still just as tasty as the first day I used it.

What to serve with this squash

We’ve been on a vegetarian kick lately, so I served this miso squash with sauteed ginger tofu and broccoli, but it’d be delicious with chicken kabobs or turkey meatballs. I also think adding it to a grain bowl with greens sauteed in low sodium soy sauce and some lightly marinated protein would be delicious!

If you try this recipe I’d love to hear what you think! Drop a comment below or tag me on Instagram @TheHealthyToast_RD.

Sweet and Salty Miso Squash

Print Recipe
Serves: 6 Cooking Time: 30 min


  • 2 delicata squash
  • 2 tsp canola oil
  • Pinch black pepper
  • 1 Tablespoon pure maple syrup
  • 1 Tablespoon white miso paste (see notes in post for where to buy)
  • 1 Tablespoon unsalted melted butter*



Preheat oven to 425-degrees F.


While oven preheats, cut squash in half lengthwise then scoop out seeds. Slice squash into 1-in thick slices and cover with canola oil. Tip: while it can be easy to just drizzle oil over the slices, for more even browning, use a basting brush to lightly brush oil over both sides of each slice.


Place slices in a single layer on a large baking sheet and sprinkle with black pepper. Bake for 30 minutes, flipping halfway through. Squash is done when slices are lightly browned and easily pierced with a fork.


While squash is roasting, whisk together maple syrup, miso paste, and melted butter. Set aside.


Once squash are fully roasted, toss with miso mixture. Again, you can get precise and use a basting brush to cover both sides of each slice or you can just toss it all together in a bowl.


Serve immediately and enjoy! Note: these taste great heated up as leftovers. Store in fridge for up to 5 days.


*To make vegan, you could use melted coconut oil

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  • Becca | Rabbit Food Runner
    November 9, 2018 at 5:18 pm

    Miso is my secret kitchen ingredient. So good!