Miso Roasted Honeynut Squash
Smaller and sweeter than butternut squash, this roasted honeynut squash is covered with a savory sweet miso-brown sugar glaze and roasted until caramelized and tender. A simple fall side dish.
Equipment
Ingredients
- 2 tablespoons white miso
- 4 teaspoons rice vinegar or mirin
- 4 teaspoons brown sugar
- 2 tablespoons olive oil
- 3 Honeynut squash, halved and seeded
Instructions
- Preheat the oven to 400 degrees F.
- Whisk together the miso, mirin, brown sugar and olive oil to make a thick paste. Rub onto the halved squash, coating the entire squash. If desired, sprinkle on freshly ground black pepper.
- Place into a roasting pan and cover with foil, then cook for 20 minutes, then remove the foil and cook another 10 minutes until the squash is fork tender and slightly caramelized on top.
Notes
Honeynut squashes are a smaller, mini butternut squash variety, with an average size of about 5 inches and weighing 0.5-1.5 pounds. They are sweeter and more concentrated in flavor than regular butternut squash and worth seeking out if you can. If you use other squash, peel the skin to reveal only the bright orange part (and white part left of the peel in butternut squash will taste bitter) then slice into thick 2" slabs, rub the miso dressing onto each piece and roast as directed.
Nutrition
Serving: 1servingCalories: 103kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 217mgPotassium: 422mgFiber: 2gSugar: 5gVitamin A: 1591IUVitamin C: 14mgCalcium: 38mgIron: 1mg