Home / Modern Fusion / Miso-Brown Butter Roasted Honeynut Squash with Crispy Chili Oil
Miso-Brown Butter Roasted Honeynut Squash with Crispy Chili Oil
Side Dish

Miso-Brown Butter Roasted Honeynut Squash with Crispy Chili Oil

This Miso-Brown Butter Roasted Honeynut Squash is the ultimate bridge between earthy autumn produce and umami-rich Japanese culinary techniques. Honeynut squash, known for its dense, naturally sweet, and buttery flesh, provides the perfect canvas for...

⏱️

10 Min Prep

🔥

29 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 2 honeynut squashes halved and seeded
  • 3 tbsp unsalted butter
  • 1 tbsp white miso paste
  • 1 tsp maple syrup
  • 2 tbsp crispy chili oil
  • 1 tbsp toasted sesame seeds
  • 1/4 cup fresh cilantro leaves
  • 1 pinch flaky sea salt

Instructions

1
Preheat your oven to 400°F (200°C).
2
Brush the cut sides of the squash with olive oil and place face down on a parchment-lined baking sheet; roast for 25-30 minutes until tender.
3
While the squash roasts, melt the butter in a small saucepan over medium heat until it begins to foam and turn golden brown with a nutty aroma.
4
Remove from heat immediately and whisk in the miso paste and maple syrup until a smooth emulsion forms.
5
Flip the roasted squash pieces over and drizzle generously with the miso-brown butter glaze.
6
Return to the oven for an additional 5 minutes to caramelize the edges.
7
Transfer to a serving platter and finish by spooning the crispy chili oil over the top, scattering with toasted sesame seeds and fresh cilantro.

Recipe Information

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

Recipe Time chart

Preparation Time

10 mins

Cooking Time

29 mins

Total Time

39 mins
#modernfusion #sidedish #vegetarian
Author

Master Chef

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