Home / Modern Fusion / Miso-Brown Butter Roasted Honeynut Squash with Chili Crisp & Toasted Dukkah
Miso-Brown Butter Roasted Honeynut Squash with Chili Crisp & Toasted Dukkah
Side Dish

Miso-Brown Butter Roasted Honeynut Squash with Chili Crisp & Toasted Dukkah

Experience the ultimate seasonal harmony with our Miso-Brown Butter Roasted Honeynut Squash. This dish bridges the gap between traditional comfort food and modern umami-forward gastronomy. The Honeynut squash, known for its intense sweetness, serves ...

⏱️

14 Min Prep

🔥

16 Min Cook

🍽️

2 Servings

🥗

Vegetarian

Ingredients

  • 2 Honeynut squashes halved and seeded
  • 3 tbsp unsalted butter
  • 1 tbsp white miso paste
  • 1 tsp maple syrup
  • 2 tbsp chili crisp oil
  • 3 tbsp toasted Dukkah spice blend
  • 1/4 cup fresh cilantro leaves
  • sea salt to taste

Instructions

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Place squash halves cut-side up, brush with olive oil, and season lightly with salt.
3
Roast for 25-30 minutes until fork-tender and caramelized.
4
While roasting, melt the butter in a small pan over medium heat until it foams and turns golden brown with a nutty aroma.
5
Remove from heat and whisk in the miso paste and maple syrup until a smooth glaze forms.
6
Once the squash is roasted, drizzle the miso-brown butter generously over the flesh.
7
Return to the oven for another 5 minutes to allow the glaze to soak in.
8
To serve, arrange on a platter, spoon the chili crisp oil over the top, and sprinkle heavily with the toasted Dukkah and fresh cilantro for a final crunch.

Recipe Information

Cuisine
Modern Fusion
Course
Side Dish
Diet
Vegetarian
Total Time
30 mins

Recipe Time chart

Preparation Time

14 mins

Cooking Time

16 mins

Total Time

30 mins
#modernfusion #sidedish #vegetarian
Author

Master Chef

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