Miso Spice Roasted Winter Squash

Ingredients:

  • 1 small butternut squash or 2 honey-nuts squashes (about 1.5 pound total), scrubbed

  • 1 tablespoon Chickpea Miso or White Miso

  • 1 tablespoon Sagohachi Pickling Sauce

  • 1 tablespoon extra virgin olive oil (EVO)

  • 1 teaspoon pumpkin pie spice (any brand)

How to make:

  1. Preheat the oven to 400°F.

  2. Meanwhile, whisk miso, Sagohachi Pickling Sauce, and EVO, and pumpkin pie spice in a small bowl.

  3. Halve squash lengthwise and scrape out seeds, place on a baking sheet or in a baking dish. Rub the mixed miso paste evenly on the squash.

  4. Cover the squash with aluminum foil and roast for 35-40 minutes until it becomes fork-tender. Remove the foil and roast it for about 5 minutes to brown the miso paste.

Do Ahead:

Miso paste can be made 1 day ahead. Keep it refrigerated.

Tips:

If you don’t have a pumpkin spice mix, you can use cinnamon, clove, nutmeg, ginger, or any other baking spices either single or combine a few of them.

(Recipe by Eri Shimizu)