- 1 large butternut squash (2 1/2 – 3 pounds), peeled, seeded and cut into 3/4 inch pieces
- 3 large carrots, peeled and thickly sliced (1/4 inch slice)
- 2 small beets, peeled and diced (1/2 inch dice or less)
- 3/4 cup fresh cranberries
- 1 Tbsp extra-virgin olive oil
- 1 tsp salt
- 3/4 cup orange or tangerine juice
- 1/4 cup + 3 Tbsp maple syrup
- 1/4 cup white miso
- 1 tsp orange or tangerine zest
- 1 green onion, diagonally sliced, OR 1 Tbsp minced fresh parsley, for garnish
- Preheat the oven to 375 Degrees F.
- Put the squash carrots, beets, cranberries, olive oil and salt in a large bowl and toss well to coat the vegetables
- Transfer the vegetable mixture to a largish rimmed baking sheet.
- Bake for 15 minutes
- Meanwhile combine the orange juice, maple syrup, miso and orange zest in a small bowl and whisk until smooth.
- Remove the vegetables from the oven and pour the orange juice mixture over them
- Bake another 15 – 20 minutes, or until the vegetables are tender
- Spoon the vegetables into a serving bowl or platter and garnish with the green onion slices or parsley if desired
To make sure that the beets and carrots cook in the same time as the squash: Slice the beets in ½ inch or less dice, and the carrots 1/4 inch thick or less. If the carrots are large, cut them in half lengthwise before slicing.
I couldn’t find fresh cranberries when I made this recipe, so I added frozen cranberries in the last 5 minutes of roasting. That worked. I also used 2 Tbsp agave syrup instead of 1/4 cup maple syrup for the glaze. That worked too.