Honey Miso Koginut Squash
This is a recipe for oven roasted honey miso Koginut squash. In case you were wondering, like I was the first time that I saw Koginut squash at the store a few weeks ago: the Koginut squash is a butternut squash and kabocha squash hybrid. It is rich, velvety, sweet, nutty, with an edible skin.
You can try this Koginut squash warm as a side dish or cold on a salad. Feel free to add pumpkin seeds or sesame seeds, brown sugar, or sesame oil to the final dish for additional flavor.
Roasted Miso Honey Koginut Squash
Servings: 3
Ingredients
- 1 ea Koginut squash
- 1/2 tsp soy sauce
- 1 tsp red miso paste
- 1 tsp honey
- 1 tsp rice vinegar
- 2 Tbls neutral oil suitable to high heat
Instructions
- Preheat oven to 400°F
- Add all of the ingredients except the squash into a bowl and combine
- Cut squash in half and scoop out the seeds
- Cut into 1/2 inch wedges and add to bowl with miso honey mixture and toss to combine.
- Place onto parchment lined baking sheet in a single layer and bake for 30-40 mins turning the wedges half way through
- Once done serve with your favorite main dish and enjoy!
