Miso-Maple Glazed Roasted Honeynut Squash with Crispy Sage & Toasted Dukkah
Main Course

Miso-Maple Glazed Roasted Honeynut Squash with Crispy Sage & Toasted Dukkah

Experience the ultimate umami bomb with this Miso-Maple Glazed Honeynut Squash. By balancing the deep, fermented richness of white miso with the natural, sugar-rich sweetness of caramelized honeynut squash, this dish offers a complex profile that hit...

⏱️

16 Min Prep

🔥

34 Min Cook

🍽️

5 Servings

🥗

Vegetarian

Ingredients

  • 2 Honeynut squashes halved and seeded
  • 2 tbsp white miso paste
  • 3 tbsp pure maple syrup
  • 1 tbsp rice vinegar
  • 2 tbsp extra virgin olive oil
  • 10 fresh sage leaves
  • 3 tbsp toasted dukkah spice blend
  • 1/4 cup Greek yogurt
  • 1 tsp chili oil

Instructions

1
Preheat your oven to 400°F (200°C).
2
In a small bowl, whisk together the white miso, maple syrup, rice vinegar, and olive oil until smooth.
3
Arrange the halved squashes on a parchment-lined baking sheet, cut side up, and brush generously with the miso-maple glaze.
4
Roast for 25-30 minutes until the flesh is fork-tender and caramelized at the edges.
5
While roasting, heat a teaspoon of oil in a small pan and fry the sage leaves until crisp, about 30 seconds.
6
To serve, smear a dollop of Greek yogurt on the base of the plate, place the roasted squash on top, and finish with a heavy sprinkle of the crunchy dukkah, the crispy sage leaves, and a final drizzle of chili oil for a punch of heat.

Recipe Information

Cuisine
Modern Fusion
Course
Main Course
Diet
Vegetarian
Total Time
50 mins

Recipe Time chart

Preparation Time

16 mins

Cooking Time

34 mins

Total Time

50 mins
#modernfusion #maincourse #vegetarian
Author

Master Chef

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