Butternut squash with miso and sesame, Japan

Japanese cuisine is full of unique flavors: this miso and sesame butternut squash perfectly represents the sweet and complex flavors of Japan. And frankly, this dish is a change from butternut soup (always very good by the way). In this recipe, the squash is caramelized, salty, sweet, tangy, in short it has all the flavors at the same time but in a very balanced way. Delicious and easy to prepare, it is 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 fans of Asian cuisine, both children and adults.

Preparation time 10 mins

Cooking time 30 mins

Total time 40 mins

Cooking method: Ninja Foodi , Traditional

Difficulty: beginner

Servings: 4

Ingredients

1 squash , washed and cut into 1 cm slices
2 Tbsp white miso paste (shiro miso, make sure 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 garlic, chopped (or 1 tsp garlic powder)
A few chopped coriander leaves or chives (optional)

Preparation

1
Preparation of 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 tray covered with parchment paper.
4
To prepare the miso marinade: In a bowl, combine 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
Marinade and cooking: Using a kitchen brush, generously brush the squash pieces with the marinade.
7
Bake for 30 to 35 minutes, turning the pieces halfway through cooking. The squash should be golden and tender.
8
You can also cook, like me, the butternut in the Ninja Foodi: same preparation process then in bake mode, 180°C, for 30 minutes, stirring from time to time.
9
Finishing touches and presentation: Once cooked, sprinkle, if desired, the squash with sesame seeds, coriander or chives 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 butternut squash, miso butternut, gluten-free butternut

Read it online: https://glutenevasion.fr/recette/courge-butternut-au-miso-et-au-sesame-japon/