This simple side dish is full of complex flavors: miso and sriracha add savory and spicy counterpoints to the sweet roasted squash, while sesame seeds and scallions add crunch.
| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sesame seeds
- Kosher salt and freshly ground black pepper
- 1/4 cup white miso
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 large scallion, thinly sliced
Instructions
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Toss the squash with the oil, sesame seeds, 1 teaspoon salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
- Meanwhile, whisk together the miso, sriracha, honey and 1/4 cup water in a measuring cup.
- Remove the squash from the oven, drizzle with the miso mixture and toss to coat. Continue to roast until the squash is tender and browned all over and the miso mixture is beginning to caramelize, about 10 minutes. Top with the scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 269 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 834 mg |
| Serving Size | 1 of 4 servings |
| Calories | 269 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 834 mg |