Happy Monday!! Are you ready for an easy side dish you can make for tonight's Meatless Monday dinner? I think you'll really like my Roasted Acorn Squash With Miso Dressing & Black Sesame Seeds.
Over the weekend I picked up a random container of mild yellow miso paste. Although I love miso soup, I've never cooked with miso. I turned to my FB page to ask for suggestions and loved the link my friend Nicole posted for Teaism's Miso Glazed Sweet Potatoes. I've had those potatoes at Teaism several times and was excited to give the recipe a try by putting my own spin on it.
First, I used acorn squash instead of sweet potatoes. Second, I used rice vinegar instead of mirin. And lastly, I served the dish straight out of the oven instead of cold.
What To Make With Miso: Roasted Acorn Squash With Miso Dressing & Black Sesame Seeds
1 acorn squash, well scrubbed, halved, seeds removed, cut into 1/2" slices
salt & pepper
for the dressing
3 tablespoons water
1 tablespoon mild yellow miso paste
2 tablespoons tahini
splash rice vinegar
1 teaspoon sugar
black sesame seeds
1. Preheat the oven to 400F. Drizzle the acorn squash slices with olive oil and season with salt and pepper. Roast for 30-40 minutes, flipping the slices once.
2. Whisk together ingredients for the dressing.
3. Serve roasted acorn squash slices straight out of the oven drizzled with miso dressing and garnished with black sesame seeds.
I really liked how this dish turned out. The black sesame seeds provided a great little crunch and color contrast. The miso dressing would be good on SO MANY THINGS and was a great salty counterpart to the sweet acorn squash!!
What would you have done with miso paste?