📝 About This Recipe
This luxurious spread marries the autumnal sweetness of slow-roasted butternut squash with the deep, salty complexity of Japanese white miso. A hint of toasted sesame and bright ginger elevates the earthiness, creating a velvet-smooth dip that feels both comforting and sophisticated. It is a modern fusion masterpiece that bridges the gap between a classic vegetable purée and a bold, savory appetizer.
🥗 Ingredients
The Roast
- 2 pounds Butternut Squash (peeled, seeded, and cut into 1-inch cubes)
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Maple Syrup (Grade A dark preferred)
- 1/2 teaspoon Kosher Salt
The Flavor Base
- 3 tablespoons White Miso Paste (Shiro miso for a milder, sweeter profile)
- 2 tablespoons Tahini (well-stirred, creamy consistency)
- 1 teaspoon Fresh Ginger (grated finely)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 teaspoon Toasted Sesame Oil
- 1 clove Garlic (roasted with the squash or grated raw for more bite)
For Garnish
- 1 teaspoon Black Sesame Seeds (toasted)
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Chili Oil (optional, for a spicy finish)
- 1 pinch Flaky Sea Salt (Maldon or similar)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
In a large mixing bowl, toss the cubed butternut squash with olive oil, maple syrup, and kosher salt until every piece is evenly coated.
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3
Spread the squash in a single layer on the baking sheet. If using a raw garlic clove, wrap it in a small piece of foil with a drop of oil and place it on the tray.
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4
Roast for 30-35 minutes, tossing halfway through, until the squash is fork-tender and the edges are caramelized to a deep golden brown.
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5
Remove the squash from the oven and let it cool for about 5-10 minutes. You want it warm enough to blend easily, but not piping hot.
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6
Transfer the roasted squash (and the squeezed-out roasted garlic) into a food processor or high-speed blender.
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7
Add the white miso paste, tahini, grated ginger, rice vinegar, and toasted sesame oil to the processor.
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8
Pulse several times to break down the large chunks, then process on high for 1-2 minutes until the mixture is completely smooth and velvety.
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9
If the spread is too thick, add 1 tablespoon of warm water at a time while the motor is running until you reach your desired consistency.
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10
Taste the spread; the miso provides significant salt, but you may want an extra squeeze of lime or a touch more maple syrup to balance the flavors.
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11
Transfer the spread to a shallow serving bowl and use the back of a spoon to create decorative swoops and swirls on the surface.
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12
Drizzle with chili oil if using, and sprinkle with toasted black sesame seeds, minced chives, and a pinch of flaky sea salt.
💡 Chef's Tips
For the best flavor, use 'Shiro' (white) miso; red miso is too pungent and will overpower the delicate squash. If you want a smokier profile, substitute the maple syrup with 1/2 teaspoon of smoked paprika during the roasting process. Always ensure your tahini is well-mixed before measuring; the natural oils tend to separate and the bottom of the jar can be too bitter. To make this ahead of time, store in an airtight container for up to 5 days; simply let it come to room temperature before serving to restore its creamy texture. Don't skip the roasting! Steaming the squash won't provide the caramelized sugars that make this spread truly addictive.
🍽️ Serving Suggestions
Serve alongside warm, grilled sourdough bread or thick-cut focaccia. Pair with a crisp, dry Riesling or a chilled Japanese lager to cut through the richness. Use as a vibrant bed for seared scallops or roasted chicken breasts. Serve as part of a crudité platter with colorful radishes, cucumber spears, and snap peas. Spread it inside a roasted vegetable wrap or sandwich for a boost of umami.