Honey-miso roasted butternut squash

By • October 22, 2010 • 7 Comments

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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
  1. Peel, seed and cube squash. I like to cut in about 1-inch cubes. Preheat oven to 400 degrees.
  2. Whisk together remaining ingredients except sesame seeds. Pour over squash cubes in a bowl, and toss to coat.
  3. 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.
  4. Bake, shaking or turning with a spatula once, for 15-20 minutes, or until tender.
Jump to Comments (7)

Tags: can be made ahead, serves a crowd, Vegan, Vegetarian

Comments (7) Questions (0)

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Me2

almost 4 years ago TheThinChef

I missed this until now—LOVE the idea of miso with butternut squash! Brilliant.

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almost 4 years ago healthierkitchen

this does sound good and very versatile!

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almost 4 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!

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almost 4 years ago student epicure

this looks great! i have a hubbard squash on my counter that want to get its miso on.

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almost 4 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)

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almost 4 years ago Kayb

Hope you enjoy it as much as I do! Try that sauce on eggplant slices, too -- wonderful!

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almost 4 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)