Miso and honey–glazed acorn squash
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