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 teaspoons 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.

More Great Recipes: Vegetables|Side Dishes

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