Make Ahead

Honey-miso roasted butternut squash

October 22, 2010
0 Ratings
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • TheThinChef
  • healthierkitchen
  • gingerroot
  • student epicure
    student epicure
  • AntoniaJames
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

7 Reviews

TheThinChef October 27, 2010
I missed this until now—LOVE the idea of miso with butternut squash! Brilliant.
healthierkitchen October 27, 2010
this does sound good and very versatile!
gingerroot October 27, 2010
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!
student E. October 25, 2010
this looks great! i have a hubbard squash on my counter that want to get its miso on.
AntoniaJames October 22, 2010
Great recipe, Kayb. Right up my alley. I'm making it this weekend. Love it!! ;o)
Kayb October 22, 2010
Hope you enjoy it as much as I do! Try that sauce on eggplant slices, too -- wonderful!
AntoniaJames October 22, 2010
I can see making jars of the sauce and using it on everything. Really. ;o)