Miso Glazed Squash Slivers
Squash season is here. While people typically stick to butternut squash, there are so many other varieties that are "meatier", sweet, earthy and comforting. We recommend using either a kabocha squash, buttercup squash or acorn squash for this recipe. The squash takes on a sweet, salty and umami flavour from the miso glaze and a splash of lime right before serving wakes up the dish even more.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 1 kabocha or buttercup squash de-seeded and sliced
- 2 Tbsp white miso
- 1 tsp rice vinegar
- 1 Tbsp sesame oil
- 2 tsp maple syrup or honey
- 1 Tbsp water
- small squeeze lime
- sesame seeds
- fresh cilantro roughly chopped
Preheat the oven to 400 F (204 C)
Carefully slice the squash in half and scoop out the seeds. Place the flat side down on the cutting board and slice into wedges. No need to peel, once cooked the skin can is edible.
Toss the miso, vinegar, sesame oil, maple syrup and water together in a bowl. Then pour over the squash and ensure each piece gets glaze on it.
Place the squash on one or two baking sheets lined with parchment paper (you don't want to overcrowd the sheet). Bake for 15 minutes, flip and bake for another 12 minutes. You can broil for the last minute if you want it slightly more crisped.
Before eating, squeeze a drizzle of lime juice, sesame seeds and cilantro on top.
- Kabocha or Buttercup Squash: Acorn Squash or Delicata Squash
- Squash: prep a day or two ahead of a time and store in an airtight container in the fridge