Roasted squash with miso butter
Half a kabocha, a hot oven, and a spoonful of white miso melted into butter.
Kabocha skin is edible once roasted, which saves the worst part of squash prep.
| Ingredient | Amount |
|---|---|
| Kabocha squash | ½ (about 700 g) |
| Neutral oil | 1 tbsp |
| Butter | 20 g |
| White miso | 1 tbsp |
| Rice vinegar | 1 tsp |
- Heat the oven to 230 °C / 450 °F.
- Cut the squash into 2 cm wedges, toss with oil and a pinch of salt.
- Roast 25 minutes, flipping once, until the edges char.
- Melt butter, whisk in miso and vinegar, brush over the hot squash.
Next time: more salt on the seeds. They disappeared first.