Hello everyone,
I bet you are searching for pumpkin recipes everywhere because fall and pumpkins are inseparable. A beautiful take away that you are going to get from today’s post is scrumptious Butternut squash and kale one-pan miso roast. Easy to make, quick to disappear.
There are so many amazing recipes out there that are worth making, but I want to share this one because its super quick and delicious regardless time spent on it. Miso paste is giving butternut squash very interesting flavor along with the kale that has chewy texture make this dish a beautiful light lunch or dinner on itself, otherwise a brilliant accompaniment to any meat dish before Lent. Getting ready for Thanksgiving? Try this recipe and you might have more leftover turkey than usual! There is no way to stay indifferent to this umami taste of sweet, salty, spicy and sour.
Butternut squash, delicata squash, acorn squash, spaghetti squash, sugar pie pumpkin, Jack ‘o Lanterns pumpkin… Wait, what?!
Have you ever thought of eating Jack ‘o Lanterns?
If you have not thought of it but got curious here is an answer for you…
Yes! You can eat the seeds and the flesh of big pumpkins as long as they haven’t been carved and sitting around. Those big pumpkins may not be as sweet as the smaller “sugar pumpkins” or “pie pumpkins”, but you can still use them for everything from roasted veggies to oatmeal, to soups, loaves, and pies. Pumpkins are an excellent source of fiber, vitamin A (in the form of beta-carotene, an important antioxidant), vitamin C and potassium.
No! Once you carve ‘em, don’t eat ‘em! Within 2 hours of being carved their bacterial load may be too dangerous to eat. Don’t take the chance. And besides, think of all the soot that’s been deposited by those candles flickering on the inside of those pumpkins.
Instead, consider buying an extra pumpkin just for eating or try decorating your pumpkins without carving, so you can use them as decoration and as food! (According to home family magazine, see recipe notes for reference)
If you have small kids, there is 100% chance that you are going to buy sugar pumpkin or pie pumpkin (in oppose to carving pumpkin type) that you can cook later (in case you decorated it only not carved). How to tell the difference? Sugar pumpkin is smaller in size and has the more rounded shape which means that your little angel is going to pick it to be able to carry it in their little hands.
We do have an amazing recipe of sugar pumpkin rice porridge that we are going to share with you soon! Stay tuned!
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Miso roasted butternut squash
Ingredients
- 1 butternut squash
- 1 bunch kale
- 3 tbsp white miso paste
- 1/2 lemon juice
Instructions
- Prepare your ingredients
- Wash, peel, deseed and dice butternut squash 2*2 inches squares. Wash, destem and cut kale into 3*3 inch pieces.
- Combine miso paste and lemon juice and mix until the paste dilutes with lemon juice. (set aside ¼ of the mixture) Massage the paste into butternut squash pieces and put into 400 F oven for 20 min
- Carefully massage the leftover miso paste into kale leaves. After 20 min of roasting butternut squash add prepared kale leaves to the roasting tray and roast for 5 more min. Serve hot. (Equally good cold as well). Bon Appétit!
