Main Course

Miso-Brown Butter Roasted Honeynut Squash with Maple-Dukkah Crunch

Name: Miso-Brown Butter Roasted Honeynut Squash with Maple-Dukkah Crunch
Prep time: 13 min
Cook time: 15 min
Total time: 28 min
Yield: 6 servings
Cuisine: Modern Fusion
Ingredients: 2 medium honeynut squash (halved/seeded); 4 tbsp unsalted butter; 1 tbsp white miso paste; 2 tbsp maple syrup; 1/4 cup toasted dukkah spice blend; 1/2 tsp sea salt; 2 tbsp pomegranate arils; 1 tbsp fresh mint leaves

Experience the ultimate autumn indulgence with this Miso-Brown Butter Roasted Honeynut Squash. This dish bridges the gap between deep, umami-rich Japanese flavors and the cozy, rustic comfort of seasonal harvest cooking. The honeynut squash offers a ...

⏱️

13 Min Prep

🔥

15 Min Cook

🍽️

6 Servings

🥗

Vegetarian

Ingredients

2 medium honeynut squash (halved/seeded)
4 tbsp unsalted butter
1 tbsp white miso paste
2 tbsp maple syrup
1/4 cup toasted dukkah spice blend
1/2 tsp sea salt
2 tbsp pomegranate arils
1 tbsp fresh mint leaves

Instructions

Preheat your oven to 400°F (200°C).

Arrange the halved honeynut squash on a parchment-lined baking sheet, cut side up, and season lightly with salt.

In a small saucepan over medium heat, melt the butter until it begins to foam and turn a nutty golden brown.

Remove from heat immediately and whisk in the white miso paste and maple syrup until emulsified.

Brush two-thirds of this savory-sweet miso butter over the squash flesh.

Roast for 30–35 minutes until the squash is fork-tender and the edges are caramelized.

Remove from the oven, drizzle with the remaining miso butter, and generously sprinkle with the crunchy dukkah blend.

Garnish with vibrant pomegranate arils and torn mint leaves before serving warm.

Recipe Information

Cuisine
Modern Fusion

Course
Main Course

Diet
Vegetarian

Total Time
28 mins

Recipe Time chart

Preparation Time

13 mins

Cooking Time

15 mins

Total Time

28 mins

#modernfusion #maincourse #vegetarian

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