Recipe courtesy of Dan Barber
Miso Crusted Squash
Getting reviews...
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1353
- Total Fat
- 100 g
- Saturated Fat
- 28 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 10 g
- Sugar
- 34 g
- Protein
- 27 g
- Cholesterol
- 97 mg
- Sodium
- 3882 mg
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1353
- Total Fat
- 100 g
- Saturated Fat
- 28 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 10 g
- Sugar
- 34 g
- Protein
- 27 g
- Cholesterol
- 97 mg
- Sodium
- 3882 mg
Ingredients
Squash:
Miso Glaze:
Aged Balsamic Tamari Vinaigrette:
Squash “Sauce”:
Salad Greens:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the squash: Preheat oven to 375 degrees F.
- Split the koginut squash in half from stem to base. Scoop out the seeds. Brush with neutral oil.
- Bake on a lined tray, cut-side down for 15 minutes, then flip over and continue to cook until tender, roughly another 15 to 25 minutes.
- Remove from oven and leave to cool. Ideally at this stage let it cool, uncovered and refrigerate it until the next day as it will be creamier.
- For the glaze: Place, in this order, into a small pot, mirin, sake then sugar. Do not mix; over medium heat, gently shake the pot so sugar flattens and bring to a boil. Take off the heat.
- Place the rest of the ingredients for the glaze into a bowl and whisk together. Then add the syrup and mix until smooth.
- Cut each squash in half lengthways and remove the stalk to end up with 4 pieces of squash.
- Paint the glaze onto 3 of the portioned koginut, reserving 1/4 cup of the glaze for the vinaigrette. (Reserve one squash quarter for sauce.)
- Bake the glazed squash in the oven at 375 degrees F for 7-8 minutes until set, souffled and light brown.
- For the vinaigrette: Add the olive oil to a saucepan. Smash garlic clove and add to the pan. Halve ginger and add to the pan.
- On a low heat swirl the pan to infuse the oil for 2-3 minutes. Remove the garlic and ginger. Add mirin, balsamic vinegar, and tamari, then bring to a simmer. Whisk until it becomes thick and syrupy. Remove from heat.
- For the squash sauce: Add 2-3 tablespoons of the reserved squash to a blender with coconut milk and blend to make a thick smooth sauce.
- For the salad: To a bowl of watercress, add the minced shallots, squeeze of lemon juice and sea salt. Toss to combine.
- Assemble the dish: Place the mirin-baked squash on a platter (you can cut each piece in half if you prefer). Add a pool of squash sauce between each piece of squash. Drizzle over the vinaigrette. Garnish with the watercress. Serve.
