Japanese cuisine is bursting with unique flavors: this butternut squash with miso and sesame perfectly embodies the delicate and complex tastes of Japan. And frankly, this dish is a welcome change from butternut squash soup (which is still delicious, by the way). In this recipe, the squash is caramelized, salty, sweet, and tangy—in short, it has all the flavors at once, but in a perfectly balanced way. Delicious and easy to prepare, it's also gluten-free, making it a perfect option for a balanced and healthy meal. Ideal as a side dish or as a vegetarian main course, this dish will appeal to lovers of Asian cuisine, both children and adults.

Butternut squash with miso and sesame, Japan

Japan

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Preparation time 10 mins Cooking time 30 mins Total time 40 minutes

Difficulty: Beginner Servings: 4

Cooking method: Ninja Foodi, Traditional Recipe themes: Vegetarian

Ingredients

Servings

• 1 squash , washed and cut into 1 cm slices

• 2 tbsp white miso paste (shiro miso, check that it is gluten-free)

• 1 Tbsp maple syrup or honey

• 1 tbsp toasted sesame oil

• 2 tbsp tamari sauce (or gluten-free soy sauce)

• 1 tbsp rice vinegar

• 1 tbsp sesame seeds (black, white, or a mixture of both)

• 2 cloves of garlic, chopped (or 1 tsp of garlic powder)

• A few chopped coriander or chives (optional)

Preparation

1. Preparing the butternut squash: Preheat your oven to 180°C.
2. Wash the squash (the skin is thin and will soften when cooked), remove the seeds, and cut it into 1 cm thick slices.
3. Arrange the pieces on a baking sheet lined with parchment paper.

4. Preparing the miso marinade: In a bowl, mix the white miso paste, maple syrup, sesame oil, garlic, soy sauce, and rice vinegar.

5. Stir until you obtain a smooth and homogeneous texture.
6. Marinating and cooking: Using a kitchen brush, generously coat the squash pieces with the marinade.
7. Bake for 30 to 35 minutes, turning the pieces halfway through cooking. The squash should be golden brown and tender.
8. You can also cook the butternut squash in the Ninja Foodi, like I do: same preparation process then in bake mode, 180°C, for 30 minutes, stirring occasionally.
9. Finishing and presentation: Once cooked, sprinkle the squash with sesame seeds, coriander or chives, if desired, before serving.

Note

Storage : Store leftovers in an airtight container in the refrigerator. They reheat easily and stay delicious for up to two days.

Keywords: Japanese-style butternut squash, butternut squash with miso, gluten-free butternut squash

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