As the cool breeze ushers in the brilliant hues of autumn, my kitchen transforms into a haven of cozy scents and warming flavors. One dish that captures this seasonal magic is my Sweet-and-Spicy Miso-Glazed Squash with Crispy Scallion Oil. This delightful recipe combines tender, roasted squash—like butternut and delicata—infused with savory miso and a zing of fresh ginger. Just wait until you sprinkle the crispy scallions on top; the contrast between their crunch and the soft, caramelized squash is nothing short of exquisite.
This dish not only bursts with flavor but also embodies versatility, making it a stunning side for any fall gathering, whether you’re serving it alongside a roast or as part of a vibrant vegetarian spread. With each bite, you’ll experience the perfect harmony of sweetness and spice, ensuring this autumnal specialty will become a cherished addition to your seasonal repertoire. Let’s dive into the recipe and embrace the flavors of fall together!
Why is Sweet-and-Spicy Squash With Scallion Oil special?
Vibrant Flavors: The miso glaze and fresh ginger combine to create a delightful balance of sweetness and spice that will excite your taste buds.
Seasonal Delight: This dish captures the essence of autumn, making it perfect for fall feasts and cozy gatherings.
Texture Contrast: Each bite offers a satisfying mix of tender squash and crispy scallion oil that adds an irresistible crunch.
Versatile Side: Whether paired with meats or enjoyed as a vegetarian option, it complements a variety of meals beautifully.
Quick to Make: With simple prep and roasting steps, you can whip up this crowd-pleaser in no time, allowing you to savor every moment of your gathering.
Sweet-and-Spicy Squash With Scallion Oil Ingredients
• Excited to create this flavorful dish? Let’s gather our ingredients!
For the Squash
- Mixed Squash – A blend of varieties like butternut and delicata forms the tasty base of this dish.
- Miso Paste – This umami-packed ingredient adds depth; use white or yellow for a milder flavor.
- Fresh Ginger – For a zesty kick, incorporate fresh ginger; ground ginger can substitute in a pinch.
- Chili – Add your choice of chili for warmth, adjusting to your desired spice level for this Sweet-and-Spicy Squash.
For the Scallion Topping
- Scallions – Thinly slice them for crispy frying; they provide a delightful crunch on top.
- Vegetable Oil – Choose a neutral-flavored oil for frying to achieve golden, crispy scallions.
Get ready to enjoy the delightful burst of flavors as we venture into preparing this autumn-inspired dish!
How to Make Sweet-and-Spicy Squash With Scallion Oil
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Preheat your oven to 400°F (200°C). This step is crucial to ensure even roasting of the squash, allowing them to caramelize beautifully while developing their sweet flavors.
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Prepare the mixed squash by cutting them into evenly sized pieces, about 1-inch thick. Toss these vibrant cubes in a bowl with the miso paste, fresh ginger, and chili, coating them evenly.
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Roast the squash on a baking sheet for 25-30 minutes, or until they become tender and caramelized. You’ll know they’re done when they are golden brown with a slight fork tenderness.
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Slice the scallions thinly while the squash is roasting. Heat vegetable oil in a pan over medium-high heat until it shimmers, signaling it’s ready for frying.
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Fry the scallions until they turn crispy and golden, which should take about 2-3 minutes. Drain them on a paper towel to remove any excess oil and keep them crunchy.
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Serve the roasted squash hot, generously topped with the crispy scallion oil. The contrast of textures is simply delightful, making every bite a celebration of flavors.
Optional: Sprinkle some toasted sesame seeds for added garnish and crunch.
Exact quantities are listed in the recipe card below.
Expert Tips for Sweet-and-Spicy Squash
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Uniform Size: Ensure squash pieces are cut into uniform sizes for even cooking. This will help avoid some pieces being overcooked while others remain undercooked.
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Crispier Scallions: Fry the scallions just before serving for extra crispiness. If fried too early, they may lose their delightful crunch by the time you serve this Sweet-and-Spicy Squash.
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Adjusting Sweetness: Taste the squash mixture before roasting; if you prefer a sweeter profile, feel free to add a drizzle of maple syrup for extra richness.
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Heat Control: Depending on your spice tolerance, adjust the amount of chili used. Start with less, as you can always add more for this flavorful dish.
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Extra Crunch: Consider adding toasted nuts or pumpkin seeds on top for added texture and flavor contrast with the tender squash and scallions.
Sweet-and-Spicy Squash With Scallion Oil Variations
Feel free to get creative with this recipe and make it your own!
- Nuts & Seeds: Toss in some toasted pumpkin seeds or walnuts for an unexpected crunch that elevates the dish.
- Vegetable Boost: Mix in thicker slices of carrots or cubes of Brussels sprouts for a colorful and nutritious twist.
- Herbal Flair: Add a sprinkle of fresh herbs, like cilantro or Thai basil, right before serving for a bright finish.
- Cheese Lovin’: Crumble feta or goat cheese over the top to add a creamy tang that beautifully contrasts with the sweetness of the squash.
- Maple Touch: Drizzle a bit of maple syrup over the roasted squash before serving to enhance the sweetness and add depth.
- Spicy Kick: For those who crave heat, throw in some sliced jalapeños or a pinch of crushed red pepper flakes into the miso mix.
- Garlic Twist: Incorporate minced garlic with scallions for frying to infuse a rich, aromatic element into the crispy topping.
- Vegan Delight: Use tahini instead of miso for a creamy vegan alternative that still packs a punch of flavor.
Each of these variations promises to add a new dimension of taste and texture to your Sweet-and-Spicy Squash, making it uniquely yours!
What to Serve with Sweet-and-Spicy Squash With Scallion Oil?
Embrace the flavors of autumn by pairing this vibrant dish with comforting sides that enhance its sweet and spicy profile.
- Roasted Chicken: Tender, juicy chicken pairs beautifully, the savory notes balancing the sweetness of the squash.
- Quinoa Salad: A light quinoa salad with roasted nuts offers a crunchy contrast, enhancing the dish’s texture while keeping the meal wholesome.
- Grilled Salmon: The flaky, rich flavor of salmon adds elegance and a touch of freshness that complements the squash perfectly.
- Crispy Brussels Sprouts: Caramelized Brussels sprouts bring earthy notes and a satisfying crunch, making for a delightful fall spread.
Add some warm, crusty bread on the side to soak up any lingering glaze, and don’t forget a glass of spiced apple cider to elevate the whole experience! This ensemble creates a harmonious fall feast that celebrates the season’s bounties.
Make Ahead Options
These Sweet-and-Spicy Squash With Scallion Oil are ideal for meal prep enthusiasts aiming to save time on busy weeknights! You can roast the mixed squash up to 3 days in advance; simply let them cool, then store in an airtight container in the refrigerator. To keep the squash from drying out, drizzle a little olive oil over them before refrigerating. The crispy scallions can also be made ahead and stored in a separate container. When you’re ready to serve, reheat the squash in the oven at 350°F (175°C) for about 10-15 minutes, then top with your previously prepared scallion oil for that crunchy finish. Enjoy restaurant-quality results with minimal effort!
Storage Tips for Sweet-and-Spicy Squash
Fridge: Store leftover Sweet-and-Spicy Squash in an airtight container for up to 3 days. Keep the crispy scallions separate to maintain their texture.
Freezer: Freeze the roasted squash in a single layer on a baking sheet, then transfer to a sealed bag. They can be kept for up to 3 months.
Reheating: Reheat leftover squash in the oven at 350°F (175°C) for about 10-15 minutes, and fry fresh scallions just before serving for that delightful crunch.
Make-Ahead: Roast the squash a few hours ahead of time. It can be stored in the fridge and quickly reheated before serving, ensuring your dish remains warm and inviting.
Sweet-and-Spicy Squash With Scallion Oil Recipe FAQs
How do I choose ripe squash for this recipe?
Absolutely! Look for squash that feels heavy for its size with smooth, unblemished skin. If you see any dark spots all over, it may be past its prime. Try to select butternut and delicata varieties as they boast the perfect sweetness for our Sweet-and-Spicy Squash.
How should I store leftover Sweet-and-Spicy Squash?
You can store leftover squash in an airtight container for up to 3 days in the fridge. Just be sure to keep those crispy scallions separate to avoid them becoming soggy, as you’ll want that delightful crunch when you enjoy the dish again!
Can I freeze the roasted squash?
Yes, you can! To freeze, first lay the roasted squash in a single layer on a baking sheet to freeze them individually. Once frozen, transfer them to a resealable bag and they’ll keep well for up to 3 months. When ready to use, simply reheat in the oven at 350°F (175°C) until warmed through.
What if my scallions don’t get crispy while frying?
Ah, that’s a common hiccup! If you find that your scallions aren’t crisping up, ensure you’re using enough oil and that it’s hot enough before adding them—this usually takes about 2-3 minutes of frying. Also, try slicing them thinly; thicker pieces won’t crisp as well. For best results, fry them just before serving to retain their delightful crunch.
Can I use other types of chilies for this recipe?
Very! Feel free to experiment with different chilies based on your heat preference. Whether you prefer mild bell peppers or fiery serrano, just remember to adjust the amount to meet your spice tolerance. You can taste the mixture before roasting to get a sense of the heat level.
Is this Sweet-and-Spicy Squash safe for pets?
Unfortunately, most squashes are generally safe for pets, but ensure that the spices and miso paste don’t contain any harmful ingredients for them. Always keep the finished dish out of paw reach, as the seasonings can be too strong for their delicate systems.
Sweet-and-Spicy Squash With Scallion Oil Perfect for Fall Feasts
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Prepare the mixed squash by cutting them into evenly sized pieces, about 1-inch thick. Toss with miso paste, fresh ginger, and chili.
- Roast the squash on a baking sheet for 25-30 minutes until tender and caramelized.
- Slice scallions thinly while the squash is roasting. Heat vegetable oil in a pan over medium-high heat.
- Fry the scallions until crispy and golden, about 2-3 minutes. Drain on paper towel.
- Serve the roasted squash hot, generously topped with crispy scallion oil.