Roasted Summer Squash with Miso-Dill Vinaigrette and Crushed Korean Red Pepper

Summer squash + dill + a little spice = summer, right? Sweet, roasted summer squash and salty, garlicky dressing meet crushed pepper for the decadent roasted squash dish that’s a cinch to make!

  • 2 lbs summer squash of choice
  • 2 tbsp avocado oil
  • 2 tsp salt
  • 1 serving Miso-Dill Vinaigrette
  • 2 tsp crushed Korean red chili pepper


Step 1

Preheat the oven to 400F. Wash and cut your squash to desired shape and size pieces, depending on the squash you choose. Lay the pieces on a prepared baking sheet or in a roasting pan. Add the avocado oil and salt, and mix to cover each piece. Roast for roughly 30 minutes until caramelized but still holding its shape (and not too soft).


Step 2

Prepare the Miso-Dill Vinaigrette.


Step 3

Remove the squash from the oven and drizzle your desired amount of dressing. Use any leftover dressing on salads, on fish, as a dip for bread--anything! Sprinkle with the red pepper. Taste for salt, but the miso in the dressing is probably sufficient!


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