Sup' Ramen lovers! We recently added this winter squash dish to our menu. It's easy to prepare, looks great and is full of umami. We serve it in the shell because its fun to eat and looks dope, but iut can be served as a mash just as well. We use butternut squash but Honey nut will also do. The Hijiki and and Miso are available at most Asian grocers. For those living in the District, check out Hana grocer or any of the K-mart's on the outskirts of the city.
Recipe for six servings:
3 small squash's, about 1- 1 1/2 lbs each
2 cups unsalted butter, melted
2Tbsp Aka (red) Miso Paste
2 Tbsp Garlic puree
2 Tbsp dried Hijiki Seaweed
Micro greens for garnish
Pre-heat your oven to 400 Degrees F. Slice each squash in half and spoon out the seeds. Drizzle with some olive oil and season with salt and pepper and bake for 40 minutes. The flesh should be soft and tender.
While the squash bakes, prepare the butter. Place the hijiki in twice the volume of warm water and let sit for five minutes, then drain. Using a whisk, mix the melted butter, garlic, hijiki and aka miso together in a bowl and set aside (the butter will keep for three days refrigerated).
Remove the squash from the oven and fill the well with your butter. Garnish with microgreens and serve.