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Description
A simple and flavorful recipe for Miso Glazed Honeynut Squash, offering a sweet and savory profile with a touch of umami.
Ingredients
- 2 honeynut squash
- 2 tablespoons white miso paste
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon garlic powder
- Sesame seeds, for garnish (optional)
- Chopped scallions, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Halve the honeynut squash lengthwise and scoop out the seeds.
- In a small bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, sesame oil, grated ginger, and garlic powder until well combined.
- Place the squash halves cut-side up on a baking sheet.
- Spoon the miso glaze evenly over the cut surfaces of the squash.
- Roast for 25-35 minutes, or until the squash is tender and caramelized.
- Garnish with sesame seeds and chopped scallions, if desired.
Notes
- Honeynut squash is a smaller, sweeter variety of butternut squash. If unavailable, you can substitute with butternut squash or acorn squash.
- Adjust the sweetness and saltiness of the glaze to your preference by altering the amounts of honey and soy sauce.
- For a spicier kick, add a pinch of red pepper flakes to the glaze.