Coconut Milk Miso Glazed Squash
Serves 220 mins prep40 mins cook
Mia challenged the author to recreate their favorite dish from Twisted Green, a sticky soy glazed squash. This plant-based recipe features acorn squash glazed with coconut milk and miso, served with a creamy peanut sauce, inspired by chefs who create fun vegetable dishes.
0 servings
What you need
oz sesame seed
fl oz lime juice
tsp maple syrup
cup coconut milk
tbsp soy sauce
tbsp white miso
bunch fresh cilantro
tbsp vegetable oil
cup corn starch
fl oz teriyaki baste and glaze
Instructions
1. Preheat your oven to 425F. Prep the squash by cutting it into half moons and deseed it. Place the squash pieces on a parchment-lined baking sheet. Brush vegetable oil all over the squash pieces and dust them in corn starch. Bake for 20 minutes; depending on how big your squash is, it might take longer. 2. While the squash bakes, make the glaze in a small bowl by combining coconut milk, 1 tbsp maple syrup, sriracha, and white miso paste. Remove the squash from the oven and brush the glaze all over it with a small pastry brush. Bake for another 15-20 minutes. Remove and brush again. 3. While the squash is baking the second time, make the peanut sauce by combining smooth peanut butter, soy sauce, lime juice, 2 tsp maple syrup, and the rest of the leftover glaze to thin it out, in a small bowl. 4. Pour the peanut sauce on a large serving plate or platter. Place the cooked squash on top; it should be super tender and crispy at this point. Top with fresh herbs (such as cilantro, green onions, and chives) and toasted sesame seeds. For extra spice, add lots of chili crisp. Dig in!View original recipe