This is an excellent side dish for the holidays, or a great addition to any weeknight, sheet pan supper. Also the maple miso butter is dead simple to whip up and would go so well with a myriad of other veggies, proteins, or even stirred into hot noodles for the fastest dinner ever.
2 T unsalted butter, melted
1 T yellow miso paste
1 T maple syrup
½ tsp kosher salt
¼ tsp chili flake
Juice of half a lime
2 delicata squash, seeds removed, cut into ½ inch half moons
Preheat your oven to 400° F.
Combine all ingredients except squash in a bowl and whisk until smooth.
Toss squash with three tablespoons of the miso-butter mixture.
Spread squash into one, even layer on a rimmed baking sheet – make sure the sheet it large enough so each slice of squash has some breathing room.
Roast for 20 minutes.
Baste with remaining maple miso butter and roast for 10 more minutes.
Serve with lime wedges for garnish.
Keywords: roasted squash, easy side dish, miso vegetables