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Red Miso Roasted Kabochi Squash with Furikake

Red Miso Roasted Kabochi Squash with Furikake

This simple squash recipe is nutrient packed and perfect for an easy winter night dinner or serve at room temperature for relaxing summer al fresca dining. Furikake is a Japanese seasoning made up of black and white sesame seeds, nori, sea kelp and salt.

Serves 4-6

  • 1 medium sized orange Kabochi Squash approx. 6″ x 6″
  • 2 tablespoons red Miso
  • 2 tablespoons Maple Syrup
  • 1 tablespoon Mirin
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon of Red Belly Honey
  • 1 teaspoon Sambal Oelek
  • Juice of 1 lemon
  • Furikake Japanese seasoning 

Preheat the Oven to 375 F.

Line a sheet pan with parchment paper.

Cut the Kabochi into 8 wedges and place on the prepared baking sheet.

In a small bowl whisk together the miso, maple syrup, mirin, sesame oil, honey and sambal oelek until smooth. Pour over the squash and toss to combine.

Spread the squash out evenly on the sheet pan and roast in the preheated oven for approximately 50 minutes until tender. Turn the squash over half way making sure both sides are caramelized.

Remove the squash from the oven drizzle with the lemon juice then generously sprinkle with the Furikake.

Cooks tips: Left overs can be diced up and stirred through soba noodles or a rice bowl or simply tossed in a crunchy salad.

Recipe courtesy of Val Aikman-Smith

Photography by Eva Kolenko

Food styling by Emily Caneer

Prop styling by Natasha Kolenko

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