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Cooking 101
Adding a bit of maple syrup to veggies before roasting them helps build a layer of caramelization that’s both beautiful and flavorful. This roasted quash medley will undoubtedly become part of your annual holiday spread. It roasts while you host, and takes advantage of the beautiful bounty of squashes available during fall and winter.
Chef Tip: Cut the squash in even pieces so they roast at the same rate. Remember to test each variety for doneness, as some types might cook faster than others.
A variety of about 6 small winter squash (we like Delicata, Acorn, and Honeynut), cut into even pieces, about 2” each
Olive oil
Salt
2 Tbsp maple syrup
1 lime
Black sesame seeds
Heat your oven to 400ºF
In a large bowl, toss the squash slices with a glug of oil and a few pinches of salt. Spread onto a baking sheet lined with parchment paper
Roast for about 20 minutes until the squash is fork-tender
Squeeze on about ¼ pouch of Gingery Miso and the maple syrup and return the squash to the oven. Roast it for about another 10 minutes to create a nice glaze
Remove the squash from the oven and zest with the lime, and top with toasted sesame seeds
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
This recipe also goes well with our Golden Turmeric Tahini.
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Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
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