Playing vegan with miso glazed acorn squash and soba noodles

In December after a week of steak eating, cookie baking and face stuffing, unfortunately much prior to Christmas, I decided to become a vegan.  Now I only could do it for a week, as my love for dairy, eggs and meat should be obvious.  But, I can assuredly say that I felt much better.  I had a lot more energy and was less hungry.

This blog is definitely in need of more vegetables.  I love eating vegetarian fare, but somehow steamed broccoli with lemon juice just never seems sexy enough.  Of course my husband never even touched this dish, but that’s ok because sometimes I need things for myself.

White miso paste has a very rich, salty and sweet taste to it. I cut the squash in half and then cut very thin slices with a sharp knife.  Then I painted the glaze of miso, maple, soy and sesame on and roasted the squash in a hot oven until it was bubbling. 

To make this a complete meal, I made a miso sauce to toss buckwheat soba noodles.  This is delicious hot or cold.   Now I know the pictures aren't pretty, but this is good. Playing vegan is fun sometimes!

Maple miso roasted acorn squash with soba noodles

For the squash

½ acorn squash

2 tbsp white miso paste

1 tbsp maple syrup

1 tbsp olive oil

2 tbsp soy sauce

drizzle sesame oil

For the noodles

2 tbsp miso paste

¼ cup hot water

2 tbsp grated ginger

1/2 garlic clove, grated

2 scallions finely chopped

drizzle sesame oil

1 package soba noodles

Preheat the oven to 400.  Cut the squash in half, then cut thin strips of squash, cutting those in half as well.  Mix the glaze and paint on with a pastry brush.  Bake the squash until it is golden brown and bubbling about 20 minutes. 

For the noodles.  Make the noodles according to the directions.  Combine the rest of the ingredients and toss with the hot noodles and squash.