Roasted Winter Squash with Miso Honey Butter is an incredibly easy, delicious side dish that’s sure to impress at your holiday gathering! A variety of winter squash is drizzled with a sweet and salty Miso Honey Butter then topped with toasted crushed hazelnuts.
| gluten free + dairy free + vegan & Paleo option |
I’m totally ready for some turkey.
And stuffing. And truffles. And Brussels Sprouts! I’m ready to be surrounded by family, to devour a perfectly juicy oven-roasted turkey, to dig into Mom’s soft & fluffy pumpkin roll and Dad’s fresh apple crisp. Is there anything better than being surrounded by family & food?
The last few years, Josh and I have spent Thanksgiving with his family up in Michigan’s Thumb. While I love getting together with my in-laws and extended family, I also really miss my own on the holiday. Our families just don’t live close enough for us to cram everyone into one short holiday. The first couple years Josh and I were together, we visited all our families over Thanksgiving. It was so much traveling that we both ended up cranky and exhausted.
Eventually, I’d love to have both our families to our new home for Thanksgiving! Something about hosting a holiday feast just sounds like so much fun! But this year, we’re hanging out with my family and I couldn’t be more excited.
One thing is for sure: I’m bringing this Roasted Winter Squash with Miso Honey Butter to Mom’s house this year. I might also be bringing along this Lighter Pumpkin Bundt Cake, Pumpkin Spice Truffles, and definitely a bright, crisp, green Kale & Shaved Brussels Sprouts Salad. Orrrr a Fall Panzanella. GAH! How could anyone ever decide?!
Last year, you guys loved these Sweet Potato Knots (garlic rosemary butter? I think yes!), so throw those on your must-make list, too!
Oh, and appetizer? Got you covered! Bring along this Roasted Butternut Squash Hummus and pita bread or crisps!
I think that holiday side dishes can be the most difficult. Turkey and potatoes are obvious staples. And stuffing, of course (my personal favorite). And dessert ideas are super easy.
At holidays, though, veggies and greens can get overlooked. Thanksgiving dinners were always classic for us: Mom roasted a turkey and served it alongside mashed potatoes, mashed acorn squash, and traditional boxed stuffing (but it’s soooo good!). We also had corn and crescent rolls. Carbs all ovaaaahhhh!!! And then there was apple crisp and pumpkin roll! A la mode style, of course. Basically, the greens were sparse. But as a teenager, I didn’t know any different!
Now, I’d probably be the one to bring the Orange Glazed Brussels Sprouts or some sort of kale salad. Totally okay with being responsible for all the veggies.
Roasted Winter Squash with Miso Honey Butter is a healthier side dish, but nobody will even know! It’s just really that good. Drizzled with melted honey butter and miso? Oh Lawd, now it’s a party.
Winter squash is high in carotenoids, which help fight free radical damage in the body. Our polluted environment, exposure to chemicals, and consumption of convenience foods creates free radicals, which can cause inflammation and tissue damage. Carotenoids are a type of antioxidant known for their cancer-fighting properties! Winter squashes in particular contain beta-carotene, a precursor to Vitamin A. They’re also known for their high amounts of Vitamin C, keeping your immune system healthy and inflammation at bay.
You guys are well aware by now of my love for miso! This fermented soybean paste helps diversify the gut microbiome, promoting good bacteria and helping to fend off the bad. Miso has been a staple in Japanese cooking for hundreds of years, and with deliciously good reason! Find it in these Paleo noodle bowls and again in this vegan pear crisp.
I used honey to sweeten the squash, but feel free to sub it for pure maple syrup for a Paleo/vegan version.
Top this Roasted Winter Squash with Miso Honey Butter with toasted hazelnut “breadcrumbs” and pomegranate arils; you’ve got yourself an epic holiday side dish!
The best part: it only takes 30-40 minutes, and most of it is hands-off work! Basically, let your oven do Thanksgiving for you! So you can focus on more important things, like dessert!!
Don’t just limit this recipe to Thanksgiving though! I could eat squash literally all year round (and sometimes I do). Serve it alongside baked chicken or pork chops for a family weeknight dinner.
Pin this Roasted Winter Squash with Miso Honey Butter & Toasted Hazelnuts for later!
An easy gluten free holiday side dish with a vegan option. A little salty, sweet, and crunchy, this squash dish is your new favorite Thanksgiving side!
- 2 large winter squashes (acorn, delicata, butternut), cut into thick wedges
- 4 Tbsp grass-fed butter (vegan, if needed)
- 3 Tbsp honey or pure maple syrup
- 1 Tbsp yellow miso paste (optional)
- 1/2 tsp. salt
- 1 c. toasted hazelnuts, crushed into fine crumbs
- 1/2 c. pomegranate arils
Preheat the oven to 400 F and line two rimmed baking trays with parchment paper or foil.
Cut the squash into thick wedges, leaving the skin on. You can either seed the squash now or do it after roasting. Place the squash into a single layer on the prepared baking trays.
Add the butter, honey, and miso paste to a small bowl. Microwave for 30 seconds to melt the butter. Whisk together and pour half of the mixture over the squash pieces. Reserve the other half. Season lightly with salt.
Roast the squash at 400 F for 15 minutes, then remove, flip each piece, and drizzle with remaining honey butter mixture. Continue roasting at 400 F for another 15-20 minutes or until tender and golden.
Place the hazelnuts into a large Ziploc bag; crush into crumbs using a rolling pin. When the squash is done, sprinkle the hazelnut "breadcrumbs" over top. Garnish with pomegranate if desired.
Nutrition information per serving, based on 12 servings (depending on how large your squash are):
Calories: 160 Protein: 2g Carbs: 19g Fat: 10g