MISO-GLAZED SQUASH COLLAR

MAKES 6 SERVINGS

INSPIRED BY A JAPANESE CULINARY practice that uses the collar of the fish to avoid waste, this recipe features thick slices of red kuri squash brushed with miso, citrus, and soy and slow roasted until soft and fragrant. While you could certainly use any squash you like here, the flesh of the red kuri is a beautiful vibrant orange, superrich in flavor and creamy in texture—and it never gets mushy or stringy. I love this recipe warm, right out of the oven, with a cold glass of beer. Straddling the line between sweet and savory, it makes a great, healthy snack or a satisfying vegetarian side dish.

1 red kuri squash

3 tablespoons safflower oil

1 teaspoon sea salt

1 orange, zested and juiced

3 tablespoons white or yellow miso paste

3 tablespoons soy sauce or liquid aminos

1. Preheat the oven to 425°F.

2. Slice the top off the squash and clean out the seeds and membrane with a sturdy spoon.

3. Slice the squash vertically into ¾-inch “ribs.”

4. Toss the squash slices in the oil and salt. Place on a sheet pan and roast in the oven for 25 minutes.

5. In a saucepan over medium-low heat, combine the orange zest and juice, miso, and soy sauce. Allow to reduce by half to make a syrupy glaze.

6. Brush the glaze over the squash and return it to the oven for 8 minutes, or until the glaze caramelizes.