When I saw the carnival squash in my CSA box, I knew I wanted to use them on our Thanksgiving table - even though I already had cauliflower and Brussels sprouts on the menu. So, I picked an easy preparation and added a compound miso butter to stick with my Asian-inspired theme.
- 1 pound carrots, peeled and sliced in half lengthwise
- 2 to 3 organic carnival squash, deseeded and sliced into thick wedges
- olive oil
- 1/2 C butter, softened
- 1 T white miso paste (you can use red, but the flavor will be stronger and the butter darker)
- black sesame seeds for garnish, optional
- fresh cilantro for garnish, optional
Heat oven to 375°F. Line two baking sheets (one for the carrots and one for the squash) with parchment paper or a silicone mat.
In large mixing bowl, toss squash and olive oil together until well coated. Spread squash in even layer on baking sheet. Lay the carrots on the baking sheet and drizzle with olive oil. Place both trays in the oven.
Roast 20 to 25 minutes, then flip and roast another 20 to 25 minutes more.
While the veggies roast, make your compound butter. In a bowl - or even a food processor - combine the butter and miso paste until well-incorporated. Refrigerate until ready to use.
Increase heat to 500°F. Roast an additional 5 minutes, or nicely browned in spots.
Place squash and carrots on a serving platter and dot with miso compound butter. If using, garnish with black sesame seeds and fresh cilantro. Serve hot.