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Miso Glazed Butternut Squash with Dates and Sesame

Roasted butternut squash glazed with a sticky, savory-sweet mixture of miso, date syrup, sesame oil and rice vinegar, then finished with toasted sesame seeds and fresh dates. A stunning and unexpected side dish that earns its place on the Rosh Hashanah simanim spread and every table in between.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine Asian, Mediterranean, Rosh Hashanah
Servings 6

Ingredients
  

  • 1 large butternut squash
  • 1 tbsp olive oil
  • kosher salt
  • 1 tbsp white miso paste
  • 1 tbsp sesame oil
  • 1 tbsp date syrup
  • 1 tbsp rice wine vinegar
  • ¼ cup chopped parsley
  • 1 tbsp toasted sesame seeds
  • 4 medjool dates cut in half and then thinly sliced

Instructions
 

  • Preheat oven to 425° and cover a baking sheet with parchment paper.
  • Peel the butternut squash and remove the seeds. Cut the squash into quarters lengthwise, then cut each quarter on a diagonal, rotating the squash 45 degrees between each cut to create irregular angled pieces. This method gives the squash more surface area to brown and caramelize.
  • Toss squash with olive oil and season with salt. Place on the baking sheet in one layer so that everything cooks evenly. bake for 25 minutes or until the bottom sides have started to brown.
  • Stir together miso paste, sesame oil, date syrup and rice vinegar.
  • Remove squash from the oven and flip over each piece. Glaze the squash with the miso mixture and return to the oven for 15 more minutes.
  • Let cool slightly and place on a serving plate. Top with parsley, sesame seeds and dates.
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