Weeknight Cooking

Dinner Tonight: Miso Salmon + Red Cooked Squash

November 12, 2012

Thoughts are already turning toward every devoted home cook's favorite holiday: Thanksgiving. Fluffy pillows of mashed potatoes (or will they be roasted this year?), creamed vegetables, and a butter-basted bird (or deep fried?) -- so much to decide, so much to plot, test, and plan.

As the first pangs of hunger for that glorious feast begin to settle in, so too does a longing for some preemptive super-healthy meals. Sonali's umami-filled Miso and Agave Glazed Salmon and thirschfeld's brilliant Red Cooked Squash together make a perfect pre-holiday meal, the kind you'll want to eat every night until the big day to fortify yourself for the inevitable onslaught of cream and butter that await. 

As always, this meal comes together quickly and without fuss -- perfect for a weeknight, but dressy enough for company. 

Shop the Story

The Menu

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

Red Cooked Butternut Squash by thirschfeld

Miso and Agave Glazed Salmon by Sonali aka the Foodie Physician

The Grocery List

Serves 4

2 butternut squash
2 cups beef broth
Red miso and light miso (red for the squash, light for the salmon -- or just pick one kind!)
1 Fuji apple
2 small red chiles
cilantro, and sesame seeds for garnish
Fresh ginger
4 skinless salmon fillets

We assume you have garlic, sesame oil, soy sauce, and vegetable oil -- if not, pick those up too!

The Plan

1. The salmon needs time in its miso marinade, so prepare that first and let it sit marinating on the counter while you cook the squash. 

2. Peel and slice your squash. Prep its braising liquid, and let it simmer for about 30 minutes.

3. About 20 minutes into the butternut's cooking time, pop the fish into the oven for a quick broil and bake. 

4. Serve! Feel yourself getting healthier with every bite. (Oh, and enjoy it, too!)


Listen Now

Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.

Listen Now

See what other Food52 readers are saying.

  • himynameisjs
  • Kristen Miglore
    Kristen Miglore
Miranda Rake

Written by: Miranda Rake

Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.


himynameisjs November 12, 2012
Mirin and rice vinegar (mentioned as interchangeable items on the grocery list) are very different things!
Kristen M. November 12, 2012
Thanks for your note! I've updated the post.