Miso Maple Squash with Savory Sesame Crisp

Maple Miso Squash with Savory Sesame Crisp

Prep Time: 30 minutes

Cook Time: 50 - 60 minutes

Servings: 2 - 4

Ingredients:

Roasted squash

• 1 honeynut squash
• 1 tbsp olive oil
• Kosher salt

Maple miso glaze

• 2 tbsp maple syrup
• 2 tbsp miso
• 1 tbsp mirin
• 1 tsp sambal oelek

Savory sesame crisp

• ¼ cup black sesame seeds
• ¼ cup white sesame seeds
• ½ tsp fennel seeds
• ½ tsp ground cumin
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp maple syrup
• 2 green onions, sliced

Directions:

1. SAVORY SESAME CRISP: Preheat the oven to 300 F. Line a baking tray with parchment paper.
2. In a small bowl, combine the sesame seeds, fennel seeds, ground cumin, and salt. Add the olive oil and maple syrup and mix until thoroughly combined.
3. Press down into the parchment paper and bake for 25-30 minutes, until fragrant and slightly brown. Set aside to cool completely.
4. MISO MAPLE SQUASH: Preheat the oven to 425 F. Line a baking tray with parchment paper.
5. Cut the top stem and bottom of the squash off, then slice in half lengthwise. Scoop out the seeds. Cut the squash into uniform wedges, about 1 inch in width.
6. Drizzle the squash with the olive oil and season lightly with salt. Spread out on the baking sheet and bake for 10 minutes, then flip the squash and bake for an additional 10-12 minutes.
7. While the squash is baking, whisk together the maple syrup, miso, mirin, and sambal oelek.
8. Take the squash out and brush with the miso maple glaze on both sides. Return to the oven and broil for 3-4 minutes. Watch carefully to make sure it doesn’t burn.
9. Serve on a plate and garnish with scallions and the sesame seed crisp.