Friday, October 24, 2008
Eating locally means going with the best the season has to offer. I receive a box from my CSA farm every week. Summers are so easy and bountiful, Autumn is more of a challenge for me. There is only so much winter squash I can eat before I start to crave the stunning greens of Spring and Summer. My solution is to diversify how I prepare the Fall cornucopia that crosses the threshold of my kitchen.
There are many recipes on the internet for eggplant glazed with miso. I decided to take the concept and apply it to the humble acorn squash. I had the perfect miso glaze in my recipe box. The saltiness of the miso brings out the natural sweetness of the squash while the sesame seeds add visual appeal. This beautiful dish would make a great addition to any Autumn meal.
Miso Glazed Acorn Squash (serves 4)
This dish can be made with any firm fleshed winter squash.
1 acorn squash, seeded and quartered
1/4 cup white miso
2 tablespoons rice vinegar
2 tablespoons water
1 teaspoon fresh grated ginger
2 tablespoons agave nectar
2 tablespoons black sesame seeds
Preheat oven to 400F
oil cookie-sheet or baking dish
In a bowl, mix well: miso, vinegar, water, ginger, and agave nectar.
Place the squash skin down onto your oiled dish. Coat the squash with the miso glaze, letting it puddle in the center. Sprinkle the sesame seeds over the whole thing.
Bake for 30 minutes and then carefully, using a soup spoon, reglaze the squash using the puddled marinade in the center of each quarter. Bake for another 30 minutes or until the squash in started to look golden and is cooked through (check by inserting a toothpick or small knife in one of the pieces. It should go in easily)
More squash recipe...
Spaghetti Squash and Quinoa Bake
Pumpkin Butter with Candied Ginger