Roasted Honeynut Squash With Radicchio And Miso Recipes

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ROASTED HONEYNUT SQUASH WITH RADICCHIO AND MISO



Roasted Honeynut Squash With Radicchio and Miso image

What's a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.

Provided by Nate Appleman

Yield 4 servings

Number Of Ingredients 11

3/4 cup whole grain or semipearled farro
Kosher salt
3 honeynut squash, halved, seeds removed, or 1 acorn squash, seeds removed, cut into thick wedges
5 tablespoons olive oil, divided
1/3 cup pine nuts
1 garlic clove, chopped
1 tablespoon white miso
2 tablespoons apple cider vinegar
1 tablespoon thinly sliced chives, plus more for serving
2 small heads of Treviso radicchio, outer leaves removed and halved, cores quartered
1 Granny Smith or other tart apple, very thinly sliced

Steps:

  • Preheat oven to 425°F. Cook farro in a large saucepan of boiling salted water until tender, 25-35 minutes. Drain; spread out on a rimmed baking sheet.
  • Meanwhile, toss squash with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Turn squash cut side down and roast until browned and tender, 20-30 minutes.
  • Bring pine nuts and remaining 4 Tbsp. oil to a very gentle simmer in a small saucepan over medium, stirring occasionally. Reduce heat and cook at a very low simmer until nuts are light golden brown, about 5 minutes. Remove from heat and whisk in garlic and miso. Let cool (it will look a bit chunky and broken at this point). Add vinegar and 1 Tbsp. chives and whisk until dressing is smooth and emulsified; season with salt.
  • Toss farro and a generous tablespoonful of dressing in a large bowl; season with salt.
  • Toss radicchio and apple and 2 Tbsp. dressing in a medium bowl and toss to combine. Season salad with salt.
  • Arrange farro on a platter; top with squash and salad. Drizzle remaining dressing over and top with more chives.

ROASTED WINTER SQUASH WITH MISO GLAZE



Roasted Winter Squash With Miso Glaze image

Winter squash, already sweet and caramelized from roasting, makes as delicious a partner for miso glaze as eggplant.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 7

1 large butternut squash (about 2 pounds)
Salt to taste
2 tablespoons dark sesame oil
1 tablespoon mirin
1 tablespoon sake
2 tablespoons white or yellow miso
1 tablespoon sugar

Steps:

  • Preheat the oven to 425 degrees. Line a baking sheet (or 2 if necessary) with parchment. Peel the squash, cut in half and scrape out the seeds and fibers. Slice 1/2 inch thick and place in a large bowl. Season with a little salt if desired and toss with 1 1/2 tablespoons of the sesame oil. Lay the slices in one layer on the baking sheet(s).
  • Roast the squash for 25 to 30 minutes, turning the slices over every 10 minutes, until the slices are tender all the way through and lightly colored.
  • Meanwhile, heat the broiler and make the glaze. To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.
  • Remove the squash from the oven and brush each slice with the miso glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minutes, or until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 5 grams

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