Spicy Miso Buttercup Squash

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.
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  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 4 servings
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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  

Directions

  1. Position an oven rack in the center of the oven and preheat to 425 degrees F.
  2. 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.  
  3. Meanwhile, whisk together the miso, sriracha, honey and 1/4 cup water in a measuring cup.  
  4. 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.