Roasted Carnival Squash with Miso Vinaigrette

||, Sides & Appetizers|Roasted Carnival Squash with Miso Vinaigrette
Roasted Carnival Squash Miso Vinaigrette


1 carnival squash

½ cup miso vinaigrette

2 tsp sesame seeds

1 tbsp Shiromiso

1 tbsp sesame oil (We like Benissimo Toasted Sesame Oil)

¼ cup rice vinegar

3 tbsp Columela Extra Virgin Olive Oil

2 cloves garlic, finely minced

1 tsp agave

1 tbsp Columela Extra Virgin Olive Oil

Salt and pepper to taste

1 tbsp sesame seeds

Prepare this recipe using our If You Care Parchment Baking Paper.


1. Preheat the oven to 375 degrees F.

2. Slice the carnival squash into 1-inch slices and place them in a bowl. Drizzle with the miso vinaigrette and olive oil, then season with salt and pepper and allow to marinate at room temperature for 20-30 minutes.

3. Line a baking sheet with If You Care Parchment Paper and place the squash slices on top, making sure they do not overlap. Make sure to reserve the remaining marinade and set aside.

4. Roast for 20 minutes, then flip the slices, baste with remaining marinade and allow them to roast for another 20 minutes. Remove from the oven and sprinkle with the sesame seeds. Allow to cool slightly, then serve.

Carnival Squash with Miso Vinaigrette
Parchment Paper Recipe Submission
2017-10-18T13:49:19-05:00 0 Comments

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