Miso-Maple Glazed Squash with Burrata & Chili Crisp Recipe
This squash dish has it all - heat, sweetness, acid, creaminess, texture and savory notes. It works as a solid side dish and would work perfect at your Thanksgiving gathering.
Ingredients
Squash & Assembly
- 1 squash skin on, washed, seeds removed and cut into half moons (kabocha, honeynut & delicata will work best)
- 1 tbsp olive oil
- 4 ounces burrata torn into smaller pieces
- lime juice only
- cilantro for garnish
Chili Crisp
- 1/2 cup vegetable oil
- 1/4 cup crushed red pepper flakes
- 1 shallot larger in size - peeled, cut in half and sliced very thin
- 6 garlic cloves minced
- 1 tbsp soy sauce
- 1/2 tsp salt
Miso-Maple Glaze
- 1 tbsp white miso paste
- 1 tbsp maple syrup
- 2 1/2 tbsp olive oil
- salt
Instructions
Chili Crisp
- Pour soy sauce, crushed red pepper and salt into a mixing bowl. Add shallot, garlic and oil to a small sauce pan over medium heat. When mixture begins to sizzle, reduce heat to medium-low and cook, stirring occasionally, until shallot and garlic turn golden - 20-25 minutes. Strain hot oil into mixing bowl with soy, salt and crushed red pepper and place garlic and shallots onto a paper towel-lined plate. Allow to cool for 5 minutes and add into oil mixture. Stir to combine and set aside until ready to plate.
Miso-Maple Glaze
- Whisk all ingredients together until smooth in a small bowl. Set aside until ready to brush onto squash.
Squash & Assembly
- Heat oven to 400F and line a baking sheet with parchment paper. Toss squash with 1 tbsp olive oil in a large bowl. Arrange on baking sheet in a single layer. Make sure that they are well spaced out and not touching - this will encourage the squash slices to crisp up a bit. Roast for 40 minutes, flipping halfway through, until edges begin to take on some color.
- Remove squash from oven, brush with miso-maple glaze and increase heat to 450F. Roast for another 2-3 minutes or until squash begins to caramelize a bit. Remove from oven, add to a plate with torn burrata, drizzle with chili crisp, garnish with cilantro, squeeze over juice of one lime and season with salt to taste.
Nutrition Facts
Miso-Maple Glazed Squash with Burrata & Chili Crisp Recipe
Amount Per Serving
Calories 299
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 20mg7%
Sodium 710mg31%
Potassium 729mg21%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 8g9%
Protein 8g16%
Vitamin A 20134IU403%
Vitamin C 41mg50%
Calcium 260mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 299kcalCarbohydrates: 29gProtein: 8gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 20mgSodium: 710mgPotassium: 729mgFiber: 4gSugar: 8gVitamin A: 20134IUVitamin C: 41mgCalcium: 260mgIron: 2mg
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