by: Chef Bill Kim
Cook Time
20 minutes
Prep Time
20 minutes
Yield
Serves 8
Total Time
20 minutes
Prep Time
20 minutes
Yield
Serves 8
summary
Serve this vibrant and oh-so-savory side dish recipe for roasted kabocha squash with a miso-orange sauce at your next fall dinner party. You don't need to remove the skin! It's entirely edible and nutritious. If kabocha squash isn't readily available, opt for alternatives like acorn or butternut squash and pumpkin.
ingredients
- Roasted Squash:
- 2 medium size kabocha squashes
- ¼ cup olive oil
- Salt and fresh-ground pepper, to season
- Orange-Miso Sauce:
- 1 cup shiro miso (also known as white miso)
- ¼ cup fresh orange zest
- 1 cup fresh orange juice
- 1 cup olive oil
- 6 tablespoons honey
- ¼ cup minced ginger
- ¼ cup rice vinegar
- To Serve:
- 1/2 cup toasted pumpkin seeds
- 1/2 cup chopped scallions
- 12 orange segments
- 1/2 cup pomegranate seeds
- 1 cup crispy store-bought wasabi peas
directions
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- To make the miso-orange sauce, in a medium mixing bowl combine miso, orange zest and juice, olive oil, honey, ginger and rice vinegar. Mix by hand with a whisk until fully incorporated/emulsified.
- Wash and dry the squash. Slice the squash in half and scoop out the seeds. Slice into 1½-inch slices. Toss the squash slices in half of the miso-orange sauce, reserving the second half for serving. Place the coated squash slices onto the lined baking sheets and roast for 20–25 minutes, flipping halfway through. Cook until golden brown and fork tender.
- To serve, place the roasted kabocha squash on a serving platter, drizzle with remaining miso-orange sauce, and top with orange segments, pomegranate seeds, pumpkin seeds, crispy wasabi peas and chopped scallions.
