healthy

Ginger Miso Acorn Squash with Pistachios

Snixy Kitchen recipe - Gluten-free

Ingredients

Quantities are shown as originally provided.

2 acorn squash (seeds removed and sliced into half moons (as shown in the picture above))
2 tablespoons extra virgin olive oil
2 tablespoons mirin
1 tablespoon light or dark brown sugar
1 tablespoon freshly grated ginger
1 teaspoons sesame oil
3 tablespoons tamari sauce
1/2 tablespoon rice vinegar
3 tablespoons white miso
1 tablespoon water
1/4 cup toasted pistachios (chopped)
Optional: 1 tablespoon toasted sesame seeds

1
Preheat the oven to 425°F.
2
Arrange the cut acorn squash on two baking sheets lined with parchment paper or a silpat mat. Brush both sides of the cut squash with olive oil. Roast for 20-25 minutes, flipping the squash every 10 minutes, until nearly soft when pierced with a fork.
3
Meanwhile, whisk together the mirin, brown sugar, grated ginger, sesame oil, tamari sauce, and rice vinegar in a small saucepan. Bring to boil over medium-low heat.
4
Whisk the water and miso together in a small bowl and add it to the saucepan. Cook for 1 minute longer, whisking until smooth. Remove from heat and set aside.
5
When the squash is nearly cooked through, brush the sauce over the top of each cut squash.
6
Place the squash under the broiler for 3-4 minutes, until it just begins to brown.
7
Transfer to a serving platter and sprinkle the toasted pistachios and sesame seeds over the top.