Spicy Miso Buttercup Squash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 269
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 834
- Total: 45 min
- Active: 10 min
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
- 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.