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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.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American, Japanese

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.
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