Kate's Miso Tahini Acorn Squash

I remember my mom making acorn squash when I was growing up.  I hated it ... who would want to eat squash.  Well as most things go, as I grew up I realized my mom may just have know some things about cooking :)  

I like all kinds of squash now (spaghetti squash, butternut squash and of course zucchini and yellow winter squash)  I have yet to try acorn squash.  I was talking to a friend at work who told me I just had to try this recipe.  It was from a program she had done and it was one of her favorite recipes.

Since I just happened to have an acorn squash sitting on the counter waiting for an epiphany to figure out what to do with it, I thought I'd give it a try.

Here it is waiting to be baked

It turned out fabulous.  The miso and tahini mixture kind of crusted over as it baked.  It was a really nice flavor paired with the squash.  This recipe is a definite keeper.  Very warm and satisfying on a not-so-called autumn evening.  No I want to experiment more with both winter / hard squash and miso/tahini.  I've also seen some miso salmon glazes around the internet.  I suspect that will be coming to a kitchen near me sometime very, very soon.

Here is the recipe courtesy of Kate

Miso Tahini Acorn Squash 

Serves 2
Ingredients

1 medium kabocha (or acorn) squash, cut in half and seeds removed

4 Tbsp. sesame tahini

2 tsp. miso paste

1 clove garlic, chopped

2 tsp. extra-virgin olive oil

Directions

Preheat oven to 400° F.

Place squash half cut side up on baking sheet.

Combine tahini, miso, garlic, and oil in a small bowl; mix well.  Cover cut side of squash evenly with tahini mixture.  Bake for 30 minutes, or until squash is fork tender.

Nutrition from MyFitnessPal.com

Calories: 352

Total Fat: 23 g

   Saturated Fat: 4 g

Cholesterol: 0 mg

Sodium: 217 mg

Carbohydrate: 35 g

   Fiber: 5 g

   Sugar: 1 g

Protein: 10 g