Pumpkin might get all the fall hype, but honeynut squash is the real star of the season. Smaller and sweeter than butternut, honeynut has a rich, nutty flavor that caramelizes beautifully in the oven. It’s the kind of vegetable I wait all year to cook with, and when it finally shows up at the market, this miso honey roasted dish is always the first thing I make.
Tender wedges of squash roast with shallots until golden, then get a glossy miso-honey glaze and a pop of fresh corn for sweetness and crunch. The result? A side dish that’s equal parts savory, sweet, and umami-packed. Easy enough for a weeknight dinner, but elegant enough for your holiday table.
Caramelized Honeynut Squash with Miso Honey and Corn
Sweet, nutty honeynut squash gets roasted until caramelized, then finished with a glossy miso-honey glaze, fresh corn, and shallots. Topped with flaky Maldon salt and cilantro, this vibrant side dish is the perfect balance of savory, sweet, and umami—an easy yet elegant addition to any fall table.
Ingredients
- 2 honey nut squash peeled and cut into 8 pieces each
- 6 medium shallots peeled and sliced in half lengthwise
- 2 ears of corn kernels cut off
- kosher salt
- 1 tbsp honey
- 1 tbsp olive oil
- 2 tbsp cilantro roughly chopped
- Maldon salt
Miso Glaze
- 2 tbsp miso paste
- 2 tbsp honey
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
Instructions
- Preheat oven to 425°. Toss together honeynut squash and shallots with salt, olive oil and honey. Arrange cut side down on a sheet tray and roast for 25 minutes.
- Whisk together ingredients for miso glaze. Bring tray out of the oven and flip over the squash one by one. Sprinkle on the kernels of corn and pour over miso glaze. Return to the oven for 15 minutes.
- Plate the side on a platter and top with cilantro and Maldon flakes. This dish is best served warm.