Miso Sesame Winter Squash

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Miso Sesame Winter Squash

  • Yield: 4-6 Servings 1x


Adapted from the Molasses, Miso, and Maple Candied Sweet Potato recipe in Bryant Terry’s “The Inspired Vegan”.




  1. Preheat the oven to 425F / 220C, with a rack in the middle.
  2. In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.
  3. In a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.
  4. When the squash is deeply golden on both sides, remove from the oven.
  5. Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss.
  6. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top.
  7. Remove from the oven, and season with salt, if needed.
  8. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).
  • Category: Side Dish

2 Responses

  1. Mel
    | Reply

    This recipe sounds delicious, but I noticed in the instructions, you mention tamari and maple syrup, but these are not listed in the ingredients. OOPS!!!! I suppose I could guess the amount of each needed, but for those who need exact measurements you might want to add those.

    • Debi Athos
      | Reply

      Good catch! Thank you for bringing this to our attention. The recipe has been corrected with the addition of the missing ingredients: 1 teaspoon tamari (or shoyu) and 2 tablespoons of maple syrup. Thanks again and happy cooking with Miso Master Organic Miso!

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