Skip to main content

Roasted Carrots and Carnival Squash with Miso Butter


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.

Ingredients


  • 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

Procedure

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.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur