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.
