Home / Modern Fusion / Miso-Brown Butter Roasted Honeynut Squash with Crispy Sage & Dukkah
Miso-Brown Butter Roasted Honeynut Squash with Crispy Sage & Dukkah
Main Course

Miso-Brown Butter Roasted Honeynut Squash with Crispy Sage & Dukkah

This dish elevates the humble autumn squash into a gourmet masterpiece, balancing deep umami notes with a sophisticated sweetness. The honeynut squash—renowned for its intense, concentrated flavor—is roasted to perfection in a nutty, brown-butter...

⏱️

14 Min Prep

🔥

24 Min Cook

🍽️

3 Servings

🥗

Vegetarian

Ingredients

  • 2 Honeynut squashes halved and seeded
  • 4 tbsp unsalted butter
  • 2 tbsp white miso paste
  • 1 tbsp maple syrup
  • 10 fresh sage leaves
  • 3 tbsp toasted dukkah spice blend
  • 1/4 cup Greek yogurt
  • flaky sea salt to taste

Instructions

1
Preheat your oven to 400°F (200°C).
2
Arrange the halved honeynut squashes on a parchment-lined baking sheet, flesh side up.
3
In a small saucepan over medium heat, melt the butter, swirling constantly until it turns a deep golden brown and smells nutty.
4
Immediately whisk in the white miso and maple syrup until emulsified.
5
Brush the mixture generously over the squash, reserving a small amount for the finish.
6
Roast for 30-35 minutes until the edges are caramelized and the flesh is fork-tender.
7
While roasting, crisp the sage leaves in the remaining brown butter for 30 seconds.
8
To plate, smear a dollop of cool Greek yogurt on the base, top with the warm squash, drizzle with the miso-butter, and garnish heavily with the crispy sage and dukkah for a complex, textural finish.

Recipe Information

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

Recipe Time chart

Preparation Time

14 mins

Cooking Time

24 mins

Total Time

38 mins
#modernfusion #maincourse #vegetarian
Author

Master Chef

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