Roasted Summer Squash

with Miso-Herb Sauce

Makes 4 servings

Although it doesn’t taste like much on its own, summer squash is like a flavor sponge, which is why I often apply a spice paste—or in this case, a garlic and herb–infused oil—before roasting it. This side comes together rather quickly, and is a great way to use up your squash harvest in those late-summer weeks when our markets and gardens are suddenly overrun with green and yellow vegetables. Feel free to combine as many squash varieties as you can find.

Roasted Squash

• ¼ cup rosemary needles, finely chopped
• 3 tablespoons oregano leaves, finely chopped
• 1 large clove Garlic Confit; or 1 large garlic clove, blanched and finely grated
• 1 teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil
• 2 pounds zucchini and/or summer squash, cut crosswise into 1-inch-thick rounds

Preheat the oven to 425°F. In a large bowl, stir the rosemary, oregano, garlic, and salt into the oil, smashing the garlic clove with a fork to break it up. Add the squash, toss to coat, and scrape onto a baking sheet in a single layer. Bake until the squash is golden brown and knife-tender, 15 to 20 minutes.

Miso-Herb Sauce

Makes about ¾ cup

• ½ cup roughly chopped chives
• ½ cup roughly chopped cilantro
• ¼ cup toasted cashews, roughly chopped
• ¼ cup white miso
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• One 1-inch piece ginger, peeled and chopped
• ½ small jalapeño chile, chopped (with seeds)
• ¼ teaspoon ground coriander
• ¼ cup fresh lime juice
• Kosher salt

In a blender, combine all the ingredients. Blend until very smooth. Transfer to a small bowl and season with salt. The sauce is best made right before using, but if you want to make it a few hours ahead of time, leave the lime juice out and stir it in right before serving.

For Serving

• Miso-Herb Sauce
• Roasted Squash
• ½ cup toasted cashews, roughly chopped
• 1 tablespoon whole brown flaxseeds
• 2 teaspoons Aleppo pepper
• Extra-virgin olive oil

Spread the miso-herb sauce on the bottom of four plates or a serving platter. Arrange the roasted squash on top and sprinkle with the cashews, flaxseeds, and Aleppo pepper. Drizzle with olive oil and serve.

The Takeaway

This boldly flavored miso-herb sauce is like a cheese-free pesto, with flavors that remind me of a green Indian chutney. It’s a great year-round accompaniment for grilled shrimp and fish, roast chicken, winter squash, beets, and tomatoes.