Miso Roasted Butternut Squash

Name: Miso Roasted Butternut Squash
Yield: 1 serving
Ingredients: 1 medium or large butternut squash; 5 tablespoons white miso; ¼ cup mirin or sake; 2 tablespoons vegetable oil; 2 tablespoons rice vinegar; 2 tablespoons light brown sugar; 1 tablespoon thick soy sauce; 2 teaspoons sesame oil; 1 tablespoon minced red jalapeño; 1 tablespoon minced cilantro leaves

User Reviews

5.0

69 reviews

Excellent

Course
Salad, Lunch, Dinner, Others
Cuisine
American, Vegetarian

Miso Roasted Butternut Squash

Iris Warren

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Bring something special to the table with this well-loved recipe.

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Ingredients

1 medium or large butternut squash , peeled, seeded and cut into wedges or 1-inch cubes
5 tablespoons white miso
¼ cup mirin or sake
2 tablespoons vegetable oil
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon thick soy sauce
2 teaspoons sesame oil
1 tablespoon minced red jalapeño , seeded
1 tablespoon minced cilantro leaves

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Instructions

Preheat oven to 400 degrees F.
Mix the miso, mirin, vegetable oil, rice vinegar, brown sugar and soy sauce in a small bowl until the sugar has dissolved. Place the butternut squash on a roasting pan sprayed with cooking spray, skin side down, and slather with the miso mixture.
Roast for 45-50 minutes or until fork tender. Serve whole or cut wedges in half. Garnish with red jalapeño and cilantro and drizzle with sesame oil. Serve with additional miso mixture if desired.