Miso Tahini Roasted Kabocha Squash
This squash is the perfect side dish. Sweet, savory, slightly nutty and unique - it’s so good and such an unexpected crowd pleaser! You have to try it to understand how good it really is!
Ingredients.
1 Kabocha Squash (aka Japanese Pumpkin) or really any other hardy roasting vegetable
Olive oil, salt, and pepper
Toasted Sesame Seeds and Scallions for garnish
Miso Tahini Glaze
1 Tbs White Miso
2 Tbs Tahini
2 Tbs Seasoned Rice Wine Vinegar
3 Cloves Roasted Garlic
Method.
Step 1.
Pre-heat the oven to 425. While it preheats prep your squash. No need to peel it - the skin is totally edible but be sure to scoop out and discard the seeds with a big spoon.
Step 2.
Toss your squash pieces with olive oil, salt and pepper. Place in a single layer on a baking sheet making sure none of the pieces are overlapping. Roast for about 40 minutes turning half way until fork tender and caramelized on both sides.
Step 3.
While your squash is roasting, make the miso glaze by combining all ingredients and whisking until smooth and creamy.
Step 4.
Brush the tops of each roasted piece of kabocha squash with a thick layer the glaze. Once all pieces are coated, turn the oven to broil and place the squash under the broiler for about 3 minutes, until the glaze turns golden and toasty.
Step 5.
Remove the squash from the oven, brush with the glaze once more (this will help the sesame seeds adhere), and finish things off with thinly sliced scallions and toasted sesame seeds.
Enjoy!