If you’re like me and my friends, your veggie haul this week may have included some of what will be the last of the summer bounty before we head into gourd season. In my house, this included a ginormous summer zucchini squash, and I knew just what I was going to do with it. This miso glazed squash came to me straight away.
You might wonder why such an oddball recipe was so top of mind, seeing how as I have not yet, in my almost seven (!) years of running this shindig, used miso. It’s just not something I really know how to use. However, I’ve come across more recipes using it as of late and it’s alway been a nagging “you should learn how to use this” thing in the back of my mind and this squash, combined with longing for summer holidays, is what finally made me take the plunge.
You see, of all the things I ate whilst on our little jaunt across the pond, the one that perhaps stood out the most as accessible to make at home and different enough to make it memorable was a miso eggplant that Tomato had ordered after our little excursion into the IceBar. Well, the sweet and sticky eggplant became this miso glazed squash, and while eggplant was the inspiration, I’m confident that this recipe and method could be used with the aforementioned nightshade, or any other squash type thing that you might want to slather this miso glaze on. Yes, it’s that good.
I hodgepodged a few recipes together and came up with what I can say is closest to that sweet and sticky IceBar concoction, the main Buddha-esque addition being…fresh lime juice. After a taste, a taste and another taste, I used my Florida-bred propensity to add citrus to absolutely everything and thus make this exactly as I wanted it.
As for cooking the squash, I started it on the stove in a large skillet with a bit of coconut oil and finished the whole thing under the broiler for a bit of char and caramelization. Crispy shallots and sesame seeds top it off for what would, I think, perfectly complement simply broiled salmon to make a light but filling and super tasty weeknight supper.
Ses-a-me, anyway.
Miso Glazed Squash
Miso glazed squash is a delicious way to use both summer and winter bounty, with sweet, salty, umami and crunch to plate up the perfect side dish.
Ingredients
- 1 1/2 pounds zucchini squash, or any other summer squash
- 1 TB coconut oil
- 1/3 cup red miso
- 3 tsp fresh ginger, grated
- 2 tsp sesame oil
- 1 tsp reduced sodium soy sauce
- 2 TB sake
- 1/2 tsp red pepper flakes
- 1 TB fresh lime juice
- 3 TB brown sugar
- 1/4 cup sesame seeds
- 3 shallots, thinly sliced
- 2 tsp olive oil
- 1/4 tsp salt
Directions
- Step 1 Preheat the oven to 400F.
- Step 2 In a small bowl, place the shallots and using your hands, rub the 2 olive oil and 1/4 tsp salt through them so that they are well coated. Place them on a foil-lined cookie sheet and bake them for 10-15 minutes until crispy but not burned. Keep checking them until the desired consistency.
- Step 3 While they shallots are baking, in a large, oven-safe saucepan over medium-high heat, add the coconut oil and the squash. Cook, stirring occasionally, until it is tender, and is starting to brown, but not all the way cooked to mush, about 10-15 minutes.
- Step 4 Turn the oven up to broil.
- Step 5 While the squash is cooking, mix together the remaining ingredients except the sesame seeds in a small bowl. Set aside.
- Step 6 At the point that the squash is almost cooked through, add the miso mixture to the pan. Stir to coat well and place the whole thing under the broiler for about 8-10 minutes, checking it at four minute intervals to give it a stir and ensure that you squash is not burning.
- Step 7 When the squash is as golden as you prefer, remove from the oven (careful not to touch the pot handles!). Mix in the sesame seeds thoroughly and transfer to a serving platter. Sprinkle with shallots and serve warm.
