This felt like a risk, but we had to try something besides soup or roasted squash this time around! Let us know what you think 🙂
- 1 Acorn Squash, pitted and sliced
- 2 handfuls Shiitake mushrooms, roughly chopped
- 3 tbsp Miso
- 1 tbsp Sesame Oil
- 1 tbsp Rice Vinegar
- ¼ cup dry white wine
Preheat oven to 450°F.
Combine miso, sesame oil, and rice vinegar in a small saucepan. Heat on medium-high. Once miso is mixed in, add chardonnay. Bring to a boil, then reduce until thickened.
Spread mushrooms and squash out evenly on a baking sheet lined with parchment paper. Coat with miso glaze.
Roast 25 minutes, or until the squash is tender. Let cool for 10 minutes.
Serve over rice with any of your favorite bowl toppings!