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Miso-Chile Glazed Squash With Lime Yogurt

Apr 17, 2020

Who would have predicted that, as a nation, we would be unable to dine out? While I am really enjoying being in the kitchen stress-free, with all the time in the world, I miss my favorite restaurants in New York, Florida and those I discovered while travelling.

Dan Kugler is an award-winning chef and made a name for himself for being New York’s farm-to-table maestro. At Loring Place, in New York’s Greenwich Village, Kugler showcases market-driven dishes that celebrate simple, raw ingredients, allowing them to stand out. One recipe Loring Place fans, myself included, are obsessed with is Kugler’s Butternut squash and spicy onions. It’s delicious and well worth the effort.

Recently I came across this recipe from Chef Dan Kluger, as it was featured in the Wall Street Journal (January 2020). When I saw his signature melding of umami, vinegar and a little heat, combined with one of my favorite vegetables, I had to give it a try and share. I tweaked it slightly, and I may not be at Loring Place or in New York, but a girl can dream, and cook.

Yield: Serves 4

Recipe Ingredients

1 tablespoon white miso

1 teaspoon gochujang Korean chile paste

1 teaspoon lemon juice

6 teaspoons maple syrup

1 teaspoon apple cider vinegar

1-1/2 teaspoons salt, more to taste

2 squash, (honeynut or butternut) halved lengthwise, seeds and pulp removed

¾ cup plain yogurt

2 tablespoons lime juice

¼ teaspoon lime zest

2 tablespoons mint leaves, thinly shredded

Extra virgin olive oil

Freshly ground black pepper

Recipe Instructions

Preheat oven on convection setting to 350 F.

Mix white miso with gochujang, lemon juice, 2 teaspoons maple syrup and ½ teaspoon salt.

Drizzle cut faces of squash with olive oil and sprinkle with salt, then paint liberally with miso-chili glaze. Roast in oven, cut side up, until flesh is tender, and surface is deep golden brown, about 40 minutes (adjust for size of squash).

Meanwhile, combine yogurt, remaining maple syrup, lime juice, lime zest and mint leaves.

Remove squash from oven and spoon 2-3 tablespoons of yogurt sauce into each cavity. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.

Note: Reserve the seeds from your squash, season and toast them. It’s a great snack and can be sprinkled over the yogurt, too.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

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