Honey-miso roasted butternut squash
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Author Notes: I love to use this sauce for roasting winter vegetables. Often, I do a combo of parsnips, turnips, butternut squash and redskin potatos. It makes a delightful side dish to any kind of roasted or braised meat. I've also done just the butternut squash (which I absolutely love) to serve alongside a pork loin or pork chops; oddly enough, it's also a great side to German food. - Kayb
Serves 4
- 3 medium butternut squash
- 2 tablespoons honey
- 2 tablespoons white or brown miso
- 1 splash rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon powdered ginger
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/4 cup sesame seeds
- Peel, seed and cube squash. I like to cut in about 1-inch cubes. Preheat oven to 400 degrees.
- Whisk together remaining ingredients except sesame seeds. Pour over squash cubes in a bowl, and toss to coat.
- Line a baking sheet with foil, and spray with non-stick spray. Pour squash cubes onto sheet, and spread out so there's space between. Sprinkle with sesame seeds.
- Bake, shaking or turning with a spatula once, for 15-20 minutes, or until tender.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Butternut Squash
Tags: can be made ahead, serves a crowd, Vegan, Vegetarian
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over 2 years ago TheThinChef
I missed this until now—LOVE the idea of miso with butternut squash! Brilliant.
over 2 years ago healthierkitchen
this does sound good and very versatile!
over 2 years ago gingerroot
Kayb, this sounds so delicious. Some of my favorite little plates at a local Izakaya are the miso eggplant and miso portobello. I will bet that your miso butternut will be a new favorite of mine!
over 2 years ago student epicure
this looks great! i have a hubbard squash on my counter that want to get its miso on.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Great recipe, Kayb. Right up my alley. I'm making it this weekend. Love it!! ;o)
over 2 years ago Kayb
Hope you enjoy it as much as I do! Try that sauce on eggplant slices, too -- wonderful!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I can see making jars of the sauce and using it on everything. Really. ;o)