maple miso acorn squash with pumpkin seed dressing
I love acorn squash. It's always like having dessert for dinner.
prep time
5 Min
cook time
1 Hr
method
Bake
yield
4 serving(s)
Ingredients
- FOR THE SQUASH
- 2 acorn squash, halved seeds removed
- olive oil
- salt
- 4 tablespoons butter
- 4 tablespoons maple syrup
- 2 tablespoons white miso
- PUMPKIN SEED DRESSING
- 2 tablespoons balsamic vinegar
- 1 small shallot, chopped
- 2 tablespoons maple syrup
- 1 teaspoon whole grain mustard
- 1/4 cup pumpkin seeds, roasted
- FRIED SAGE
- 1/4 cup olive oil
- 8 large fresh sage leaves
- salt
How To Make maple miso acorn squash with pumpkin seed dressing
-
Step 1Preheat oven to 375 degrees F. Place the squash cut side up on a baking sheet. Drizzle them with olive oil and season with salt. Place the butter, maple syrup, and miso in a saucepan.
-
Step 2Cook until all is melted and mixed well. Pour evenly into the shells of the squash.
-
Step 3Bake for about 1 hour. Meanwhile, make the dressing. Whisk all ingredients together and taste and adjust for salt and pepper.
-
Step 4For the sage, place the oil in a saucepan. Fry the sage leaves in batches for a few seconds at a time and drain on paper towels. Season with salt.
-
Step 5When the squash is done but into wedges. Drizzle with the dressing and top with some fried sage.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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