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Miso-Brown Butter Roasted Honeynut Squash with Chili-Maple Glaze
Main Course

Miso-Brown Butter Roasted Honeynut Squash with Chili-Maple Glaze

This Miso-Brown Butter Roasted Honeynut Squash is the ultimate autumnal showstopper, bridging the gap between deep, savory umami and delicate natural sweetness. The honeynut squash, known for its intense sugary flesh, becomes buttery and succulent in...

⏱️

16 Min Prep

🔥

21 Min Cook

🍽️

5 Servings

🥗

Vegetarian

Ingredients

  • 2 honeynut squash halved and seeded
  • 3 tbsp unsalted butter
  • 1 tbsp white miso paste
  • 1 tbsp pure maple syrup
  • 1/2 tsp red chili flakes
  • 1/4 cup toasted pepitas
  • 2 tbsp pomegranate arils
  • fresh cilantro for garnish
  • sea salt to taste

Instructions

1
Preheat your oven to 400°F (200°C).
2
Place the halved honeynut squash on a parchment-lined baking sheet, brush lightly with oil, and roast for 25-30 minutes until tender and caramelized at the edges.
3
While the squash roasts, melt butter in a small saucepan over medium heat until it begins to foam and turn a golden-brown, nutty color.
4
Remove from heat immediately and whisk in the white miso paste, maple syrup, and chili flakes until emulsified into a silky glaze.
5
Once the squash is tender, brush the miso-butter glaze generously over the flesh.
6
Return to the oven for an additional 5 minutes to allow the glaze to bubble and penetrate the squash.
7
Transfer to a platter and garnish with toasted pepitas, pomegranate arils, and fresh cilantro for a vibrant, crunchy finish.

Recipe Information

Cuisine
Modern Fusion
Course
Main Course
Diet
Vegetarian
Total Time
37 mins

Recipe Time chart

Preparation Time

16 mins

Cooking Time

21 mins

Total Time

37 mins
#modernfusion #maincourse #vegetarian
Author

Master Chef

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