1 month ago
Roasted Honeynut Squash. These get bathed in a miso-maple-butter and topped with fresh sage before roasting at 425F until the edges caramelize and brown. A simple and low effort addition to your holiday table that delivers big. Any leftovers (not likely) may be chopped into salads, grain bowls, bean dishes and puréed into soups and sauces. For the miso butter- In a small saucepan over low heat, melt butter and add white miso, whisking until fully emulsified. Add dark maple syrup to suit your taste. A small splash of sesame oil is a great addition here if you like. Ratio for butter:miso is 2:1. Scatter a pinch of flaky sea salt and a few turns of fresh ground pepper before it all goes in the oven. You may sub your favorite winter squash if honeynut isn’t available or isn’t your favorite. If you don’t have maple syrup on hand, go with brown sugar a tsp at a time. If vegan, simply swap the butter and be sure to stick with white miso. Enjoy and Happy Holidays! Now, back to some evening cookie baking. #howiholiday #misobutter #misomaplebutter #honeynutsquash #wintersquash #misomaplebutter #roastedhoneynutsquashwithmisomaplebutter #roastedhoneynutsquash #f52community #f52grams #holidaysidedish #vegetarian
3 tagged users in photo
Golden and delicious 😍❤️ ~ Abhijeet
A favorite!
So pretty
I’ve never seen honeynut squash, so at first glance these looked like butternut squash on the world’s biggest roasting pan!