The other day I was grocery shopping and found the cutest little squash, a honeynut squash. This is the perfect time of year for roasted squash recipes and I just knew this little guy would be delicious with a bit of maple-miso marinade. This recipe for miso maple roasted squash is so easy to make and pairs nicely with my purple cabbage salad with miso sesame dressing and pan fried soy-butter tuna.

Honeynut squash is so kawaii! It’s a mini butternut squash

Really, now. I just can’t get over how cute this honeynut squash is. I did a bit of internet research and found out that the honeynut is the result of a collaboration between a chef and a plant genetics professor to create a more flavorful butternut squash. We’ll I have to say thank you chef and science guy! The honeynut squash is sweeter and richer than a butternut squash. It has a deep orange color and its skin is even edible. If you can find a honeynut squash in your local grocery store, I definitely recommend giving it a try. However, if you can’t find a honeynut squash, I think this recipe for miso maple roasted squash would be just as delicious with a butternut squash or a kabocha pumpkin.

かわいい

Kawaii: Sooo Cute

Miso and Maple are the perfect sweet-salty marinade

I am a complete sucker for the combo of sweet and salty. Add spicy to the mix, and I absolutely cannot resist! For this miso maple roasted honeynut squash I’ve balanced the sweetness of the squash and maple with the saltiness of miso and the acidity of sake. To top off the dish, I sprinkled fresh cracked peppercorn. The result was, as you can probably imagine, irresistible. The perfect side dish for a nice cold fall evening.

Let me know if you find a honeynut squash and try this recipe! Post me a comment below.

Miso Maple Roasted Squash

Recipe by BeckiCourse: Quick & Easy Meals, Sides, Vegan, Weekend Dinners

Servings

3

servings

Prep time

5

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 Honeynut squash (or butternut squash or kabocha pumpkin)

• 1/2 tbsp miso

• 1/2 tbsp sake

• 1/2 tbsp maple syrup

• Cracked Peppercorn

• Sesame Oil for drizzling

Directions

• Preheat oven to 375 degrees.
• Cut honeynut squash into quarters, remove seeds. Place honeynut squash on a parchment paper lined baking sheet.
• Mix miso, sake, and maple syrup in a small bowl. brush honeynut squash with miso marinade. Sprinkle with cracked peppercorn.
• Roast honeynut squash in oven for 30-40 minutes until inside is soft and the squash begins to brown.
• Remove from oven and drizzle sesame oil over the top of the roasted honeynut squash. Serve and enjoy.