Honey-miso roasted butternut squash

By Kayb
October 22, 2010
Honey-miso roasted butternut squash

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

Ingredients

  • 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
In This Recipe

Directions

  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.

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Reviews (7) Questions (0)

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)
 
Author Comment
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)