The Sweet and Savory Side That Steals the Show
By Mrs. Kossenfloffer
I’ve been known to plan a meal around a condiment. In the mood for salsa? Make tacos. And when I’m looking to spruce up an easy dinner without much effort, I often turn to side dishes. Roast a simple chicken with just olive oil, salt, and pepper, pair it with a standout side, and suddenly that ho-hum dinner feels a little out of the ordinary. And who doesn’t love a sweet-and-salty side? So the next time you toss some chicken on the grill or roast a quick pork tenderloin, try this umami-laden squash for a little extra oomph.
Maple-Miso Roasted Butternut Squash
Ingredients
1 medium butternut squash, peeled and cut into 1-inch cubes
2 tablespoons white miso paste
2 tablespoons pure maple syrup
2 tablespoons avocado oil
1 tablespoon apple cider vinegar
Fresh cilantro or scallions, chopped (both work beautifully—choose based on your audience)
1 cup plain Greek yogurt (optional)
The juice from 1/2 a lemon
Preparation
Heat the oven to 425°F. Line a baking sheet with parchment for easier cleanup.
Make the glaze: In a small bowl, whisk together the miso, maple syrup, avocado oil, and vinegar.
Dress the squash: Toss the squash cubes with the glaze until everything is well coated.
Roast: Spread the squash on the baking sheet in a single layer. Roast for 25–35 minutes, flipping once halfway, until caramelized on the edges and fork-tender.
Mix the yogurt with the lemon juice and season with kosher salt. Spread the yogurt onto a platter. (You can skip the yogurt. It’s delish either way.)
Arrange the squash over the yogurt. Sprinkle with cilantro or scallions. Serve warm.