Miso & Honey–Glazed Acorn Squash
When you’re hosting a holiday meal, make-ahead dishes are a godsend. This tasty side of acorn squash wedges can be made up to two days in advance and either reheated for about 4 minutes in the microwave or for about 10 minutes in an oven set to 400°F. The delicious glaze plays up the contrast of sweet and salty with honey and savory miso, and a hint of cayenne pepper adds a back note of heat. If you plan to make this ahead, cook the squash until it’s just tender with still a little toothiness; otherwise, it might get too soft when you reheat it.
Uncooked acorn squash
2 medium, 1 1/2 pounds each
2 Tbsp, melted and divided
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Cut each squash in half lengthwise; scoop out and discard seeds and membranes. Cut each squash half into 4 wedges (for 16 wedges total). Arrange squash wedges skin side down on prepared baking sheet and brush flesh with 1 tbsp butter. Sprinkle evenly with salt and black pepper. Lay each squash wedge down on its side. Bake for 10 minutes. Remove pan from oven and turn each squash wedge over onto its other side. Bake for 10 minutes more.
- Meanwhile, combine remaining 1 tbsp butter, miso, honey, and cayenne. Remove pan from oven and arrange each squash wedge skin side down. Brush evenly with miso mixture. Bake until just tender when pierced with a knife, about 10 minutes.
- Serving size: 2 wedges