Roasted Acorn Squash with CinSoy Miso and Prune Sauce
- 1 tbsp CinSoy Miso
- 10 prunes
- 1/2 cup mirin
- 2 acorn squash
- Blend the sauce ingredients until smooth.
- Cut the acorn squash in half and scoop out the seeds.
- Roast with olive oil at 375 for 30 minutes.
- Drizzle with Miso Prune sauce and finish cooking until tender.
- Top with nuts, herbs and/or seasonings of choice. Seen here- a mix of smoked paprika, pepitas, white pepper, rosemary and fermented black beans blitzed to a powder.