This is a simple and yet delicious salad with the umami miso roasted butternut squash combined with quinoa…therefore this makes a great side dish or even as a main meal.
Have you ever roasted butternut squash with a touch of miso? Oh…it is a must, the butternut squash covered with the umami flavor of miso…it is exquisite especially with a hint of honey…a perfect combination of flavor which will awake your taste buds.
– What is miso?
Miso is a Japanese soy bean paste fermented with koji. Koji is a fungus used in many Asian countries, not only to make miso but make soy sauce, fermented black bean, rice wine and sake.
Miso is salty and is loaded with umami flavor. Japanese cuisine uses miso mainly to make soup, marinate fish…and now it is used for all kind of dishes such as dips, salad dressing, caramels and so on.
– Why roast butternut squash with miso?
Adding miso to butternut squash will give a deep and slightly caramelized layer to the squash and will add a lot of flavors to the squash.
– Can I roast the squash in advance?
Absolutely, you can roast the butternut squash in advance and add to the salad when read to serve.
– Should we go ahead and look at the recipe?
Please keep in mind that the ratio is totally adaptable…just follow your intuition…a little more of this, a little less of that…you get the picture right?
For the butternut squash
- 1 butternut squash, cubed into ½ inch
- 3 tablespoons miso (low salt)
- 1 ½ tablespoons honey
- 3 tablespoons olive oil
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon of hot sauce (optional)
For the salad
- cup dry cranberry
- ¼ cup roasted pepita
- 1 ½ cup cooked quinoa
- Extra virgin olive oil
- Unfiltered apple cider vinegar
- Salt and pepper to taste
For the butternut squash
Preheat oven to 400oF.
Whisk all the ingredients listed under the butternut squash, mix well until all the miso paste is incorporated into a smooth sauce.
Toss the miso mixture on the cubed butternut squash and coat them well.
Place the butternut squash in a simple layer on the silicone baking mat and roast in a preheated oven for 10 minutes and then lower the temperature to 350oF and let it roast for another 10 minutes.
Remove from the oven and let it cool a little before adding to the salad mix, or store in the refrigerator for later use.
In a big bowl, place the quinoa, roasted butternut squash, cranberry, pepitas. Mix gently, add olive oil, apple cider vinegar, salt and pepper to taste. Mix again.
Lastly toss in the arugula and serve.
– Care for more recipe using miso?
Did you know that there are many variety of miso? Miso can vary from its aroma, taste, texture and color due to the duration, temperature, salt content, variety of koji and the vessel where the fermentation occurs.