Finding great recipes for winter squash is a game-changer. Not only is it healthy to eat nutrient-dense, seasonal vegetables, this recipe makes it quick and tasty too. Winter squash roasted with olive oil and sea salt—then tossed in umami deliciousness with unexpected ingredients, is one of those dishes that makes everyone swoon.
The grandkids love it. The grown-ups go back for seconds. It’s easy peasy to make, but tastes super fancy.
Delicious Winter Squash Recipe
Although this recipe can work with any winter squash, from pumpkin to butternut, keep in mind that the edible skin squashes like Kaboucha and Delicata, will cook quicker.
Winter Squash Recipe
Finding great recipes for winter squash is a game-changer.Not only is it healthy to eat nutrient-dense, seasonal vegetables, this recipemakes it quick and tasty too. Winter squash roasted with olive oil and sea salt—thentossed in umami deliciousness with unexpected ingredients, is one of thosedishes that makes everyone swoon.
Ingredients
- 2 medium acorn squash scrubbed, halved, seeded and sliced into 3/4” pieces
- 2 Tbsp. olive oil
- 2 tsp. Kosher salt
- 1/2 cup melted butter
- 2 Tbsp. White miso
- 1 Tbsp Dijon mustard
- 1 large garlic clove minced
- 1 0.17 oz packet roasted seaweed snacks with salt sliced thinly in strips
Instructions
- Preheat oven to 425 F.
- Toss squash with olive oil and salt in a large bowl. Reserve bowl for cooked squash.
- Spread squash in a single layer on parchment or silicone lined baking sheet and place in preheated 425 F oven for 25 to 30 minutes. Should be starting to brown.
- Combine butter, miso, mustard and garlic in a small sauce pan over low heat. Stir to just melt and combine.
- Flip squash halfway through cooking.
- Remove squash from oven and place hot squash in reserved bowl. Pour miso butter over squash and toss to combine. Sprinkle 2/3 seaweed strips over squash and toss to combine. Top with remaining seaweed strips to garnish.
Recipe Notes
Although this recipe can work with any winter squash, from pumpkin to butternut, keep in mind that the edible skin squashes like Kaboucha and Delicata, will cook quicker.
Try this with different types of winter squash and the butter is also good on sweet and white potatoes. This dish with a side of farrow and a nice salad makes a great vegetarian entree.
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Kristen Coffield
I am the Founder of Active Grandparenting™ & The Culinary Cure™ and Author of Active Grandparenting. I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide to resilient wellness. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.
