Miso Urfa Roasted Summer Squash 土耳其香料味噌烤櫛瓜
I love going to farmer’s markets where I can always discover new ingredients that I’ve never seen or used or tasted before. Another thing I learned from going to farmer’s market is the importance of using in season produces.
Back in Taiwan, we are so blessed with amazing weather all year round so I never really have to think too much when it comes to fresh local ingredients. But living in New York, where the seasons are very different, I soon realized that some produces are just not meant for certain seasons, they just don’t grow that way. This realization helps me to change the way I cook.
Summer is coming, and these summer squash is just everywhere in the market right now. I created this umami heavy squash recipe for us to make this summer while the season lasts! One thing to note! this is a very easy and fast to make recipe, so it’s just so perfect for any summer party you are hosting this year! A great stress-free side dish to add to your menu!
Miso Urfa roasted Summer Squash 味增烤櫛瓜
Ingredients
Red Miso 1 TBS
Mirin 1 tsp
Soy sauce ½ tsp
Sugar 1 ¼ tsp
Water 1 tsp, more if needed
Olive oil 1 TBS
Zucchini 2
Sunflower oil 1 tsp
Garlic 2 cloves, minced
Red chili, 1, minced, seeded if desired
Breadcrumbs 2 TBS
Urfa 1 tsp
Cilantro 2-3g
Instructions
Preheat oven to 350F
Mix the miso, mirin, soy sauce, and sugar together, add in water and mix until reach a paste like consistency
Place the squash on a rimmed baking sheet, brush with olive oil and the miso mixture
Roast for 12 minutes
Top with breadcrumb mixture, sprinkle on urfa, broil for 2-3 minutes
Transfer to a serving platter, scatter on some cilantro leaves and serve.
