This sweet and savory miso roasted butternut squash is roasted until caramelized and brimming with awesome umami flavor.
This month’s #eatseasonal theme is centered around the Thanksgiving dinner table, with virtual Thanksgiving potluck from a bevy of food bloggers contributing dishes to accent your family faves. We’ve all been gathered again by our fearless #eatseasonal leader, Becky of The Vintage Mixer who spreads her love of eating fresh, local and always delicious to all with her monthly list of what’s seasonal now. Check out her November post for her illustrated list and free desktop or phone screen savers for a handy reminder of what’s good and great now. And this month when you make or something in season, tag your seasonal produce and recipe pics #EatSeasonalHoliday on Instagram so we can all join in on the sharing.
So, what’s on tap for seasonal eats in November?
Most of us go straight to the turkey, mashed potatoes and cranberry sauce and while those favorites are always first in line on November menus, there’s a whole list of other produce that shines bright as the leaves continue to fall, fall, fall from the trees.
Choosing a single ingredient to feature from November’s theme was a serious challenge, because there was just too much love to choose from, too much that would look lovely on my T-day menu.
With a butternut squash from my final visit to this year’s farmer’s market sitting on my counter, it wasn’t so much that I decided…it was that the squash was begging to be cooked and eaten so the seeded jewel didn’t go to waste. While I usually cut my squash in half and roast, or make even diced chunks to add to my kale salad with chickpeas and tahini dressing.
About the recipe:
I went a different route of presentation after being inspired by one of my 5 food blogs I’m following now’s version of Black Garlic Miso Butternut Squash, and whose photos nearly knocked me out with awe. GORGEOUS! So I used my mega Asian chef chopper and cut the squash into long skinny wedges instead of my usual halves or dice.
Miso may not be an ingredient on most traditional Thanksgiving tables, but it certainly bumps up the flavors more commonly created. Slathered on butternut squash it lends a salted umami that meshes well with the earthy, roasty-ness of the squash.
I used the thick soy sauce I find at the Asian store rather than the thin stuff from my local grocery. It makes the mix a bit thicker overall and has a deeper, molasses taste.
Miso Roasted Butternut Squash
- 1 medium or large butternut squash , peeled, seeded and cut into wedges or 1-inch cubes
- 5 tablespoons white miso
- ¼ cup mirin or sake
- 2 tablespoons vegetable oil
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon thick soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon minced red jalapeño , seeded
- 1 tablespoon minced cilantro leaves
- Preheat oven to 400 degrees F.
- Mix the miso, mirin, vegetable oil, rice vinegar, brown sugar and soy sauce in a small bowl until the sugar has dissolved. Place the butternut squash on a roasting pan sprayed with cooking spray, skin side down, and slather with the miso mixture.
- Roast for 45-50 minutes or until fork tender. Serve whole or cut wedges in half. Garnish with red jalapeño and cilantro and drizzle with sesame oil. Serve with additional miso mixture if desired.
#EatSeasonal Virtual Potluck
The best part of a potluck Thanksgiving is being introduced to new recipes from friends. Following are the creme de la Thanksgiving. We’d love to see what you’re bringing to the table. Tag #EatSeasonalHoliday on Instagram and Twitter so we can see what you’ll be sharing.
But first, check out these great food bloggers’ recipes:
Proscuitto Wrapped Turkey from The Vintage Mixer
Secrets to the Best Mashed Potatoes from Simple Bites
Autumn Acorn Squash Pita “Nachos” with Pomegranates & Blue Cheese from Climbing Grier Mountain
Apple Pear Praline Pie from Completely Delicious
Root Veggie Mash from Mountain Mama Cooks
Kale and Brussels Sprout Salad from Two Peas and Their Pod
Thanksgiving Couscous with Butternut Squash, Sausage, Kale, Manchego, Dried Fruits and Nuts from Project Domestication
Cranberry Sauce Slab Pie from Kitchen Confidante
Thai Curried Butternut Squash Soup from Cookie and Kate
Gluten-free Cranberry Lemon Curd Tart with Gingersnap Crust from Cafe Johnsonia
Maple Balsamic Brussels Sprouts with Walnuts and Feta from The Law Student’s Wife
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