For those of you who, like me, have a salty sweet tooth, this is the perfect combination. The flavors of miso, molasses, and fresh orange juice contrast perfectly and make a fantastic glaze for roasted squash.
Peeling squash is kind of a pain. Butternut squash isn’t the worst though, and with a little technique it’s not too bad. I think I’ve talked about this before but here it is again. Boil it first in a pot of water for two minutes on each side, allow it to cool. Cut off the top and the bottom so that it can stand flat, and you can remove the rest of the skin with a vegetable peeler. Cut the “neck” off the “bulb” (technical terms), then slice both in half vertically. Scoop out the seeds, then go about chopping it into cubes.
1 butternut squash, peeled and cubed
2 tbsp miso
2 tbsp molasses
1 1/2 tbsp olive oil
zest and juice of one large orange
cilantro to garnish
Preheat oven to 400°. Spread squash in a roasting pan. Whisk together miso, molasses, olive oil, orange zest and orange juice and toss together with squash (it will be liquidy at first, but as it roasts it will thicken into a glaze). Roast squash until soft, about 30 minutes, stirring/flipping a couple of times.
Pile in a bowl and garnish with cilantro.