Maple and Miso Glazed Squash made with Bigelow Tea

Maple and Miso Glazed Squash

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6 tablespoons grape seed oil for glaze (use additional oil for baking sheets)

3 acorn squashes (about 1 1/2 pounds each), halved, seeded, and sliced into one-inch-thick crescents

2 tablespoons mellow white miso paste

2 tablespoons pure maple syrup

1/2 cup Bigelow decaffeinated french vanilla tea (1 tea bag steeped for 5 minutes)


Recipe submitted by Greta Eagan from


Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.

Boil water for a cup of tea. Pour about 1/2 cup hot water over the tea bag, cover and let steep for five minute. Mix up maple miso glaze by adding miso, maple syrup and grape seed oil, then gradually add the concentrated tea and mix until miso dissolves (use 1/4- 1/2 cup of tea). Try to avoid making your mixture too watery.

Lay squash pieces on baking sheets. Drizzle maple miso glaze over each crescent (reserve half the mixture for the other side). Roast about 5 minutes.

Remove baking sheets from oven. Using tongs, turn over pieces. Drizzle once more with glaze mixture. Roast until tender, about 20 minutes.



Nutritional Information:

Maple and Miso Glazed Squash

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