Hasselback Butternut Squash with Maple Miso Butter
User Reviews
5.0
9 reviews
Excellent
Hasselback Butternut Squash with Maple Miso Butter
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Hasselback Butternut Squash is brushed with Maple Miso Butter and roasted to perfection for a salty, umami-packed, slightly sweet side dish or vegetarian main dish, perfect for Thanksgiving or any occasion!
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Ingredients
- 2 small to medium butternut squashes or 1 large
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 2 tablespoons miso
- herbs and black pepper, for garnish optional
Instructions
- Preheat oven to 425 degrees F and drizzle a rimmed baking sheet with the olive oil (2 tablespoons). Peel the squash, cut in half lengthwise, and scoop the seeds out. Place the squash cut side down on the prepared baking sheet.
- In a small microwave safe bowl, add the butter, maple syrup, and miso paste (2 tablespoons each). Microwave for 30 seconds - 1 minute, or until melted. Stir together. (Alternatively, do this in a small saucepan on the stovetop.)
- Brush the tops of the squash with the maple miso butter. Roast at 425 degrees F for 10-15 minutes, until slightly softened.
- Working one at a time, remove the squash to a cutting board and slice cross-wise, not all the way to the bottom, about ¼-inch apart. You can place wooden spoons or chopsticks along the sides of the squash to aid in making sure not to cut all the way through (see photo).
- Place squash back on the baking sheet after slicing. Brush again with the miso butter and roast for 15 minutes at 425 degrees F. Brush again with the miso butter, and roast again for 15 minutes, or until squash is very tender. Brush one more time, and broil for 3-5 minutes, or until nice and browned on top.
- Remove to a serving dish and garnish with herbs and black pepper, if desired. Drizzle with any remaining miso butter (you may need to warm it up a bit if it has thickened too much to pour). Serve. See notes for preparing ahead of time.
Equipments used:
Notes
- Prepare ahead of time: You can cook this ahead of time and reheat at 350 degrees F for about 15-20 minutes, until warmed through. If you do this, you may want to slightly undercook it initially.
- Cooking time: Butternut squash can vary greatly in size and ripeness which can affect cooking time. If you are unsure and on a tight timeline, make sure to allow for extra time just in case!
- Substitutes: Honeynut squash or peeled and halved sweet potatoes also work well for this recipe. They are smaller, so will require less cooking time. Brown sugar or honey may be used instead of maple syrup. Ghee, olive oil, or a vegan butter substitute may be used instead of butter for a dairy-free or vegan version. Soy sauce may be used in place of miso in a pinch.
- Miso is a Japanese fermented paste that packs a very salty, savory, umami punch. It's widely available at most grocery stores or specialty Asian grocery stores. Any will do, but different types have different types. White miso tends to be least salty and more mellow, and some are fermented with barley or other grains (so you may need to look for a specifically gluten-free variety, if that applies to you).
- Like things sweet? Feel free to add more maple syrup or supplement with extra brown sugar.
Nutrition Information
Show Details
Calories
162kcal
(8%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
189mg
(8%)
Potassium
681mg
(19%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
20022IU
(400%)
Vitamin C
39mg
(43%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 189mg | 8% |
| Potassium | 681mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 20022IU | 400% |
| Vitamin C | 39mg | 43% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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