I love how squash gets sweet when roasted. Its transformation is always surprising, even though I know to expect it! Ripe, seasonal squash caramelizes in the oven to melt-in-your-mouth perfection. My Miso-Dill Vinaigrette is a wonderful complement given its salty, garlicky flavor with summery dill—my second-favorite summer herb after basil.
This dressing is a mainstay in my house. A rich, yet citrusy vinaigrette. Miso, dill, lemon, garlic—what other flavors are there? Perfect to dress, well, anything. Miso is the ultimate example of umami: It’s rich and salty-sweet, and its flavor just keeps on giving!
I chose Korean red chili peppers for a couple reasons, apart from the fact that I love them. Korean chili pepper flakes, or Gochugaru flakes, are dried in the sun and then chopped to maintain some crunch—sort of between flakes and powder. So they add crunch to any dish, and they’re less spicy than traditional red pepper flakes (which also don’t offer much crunch). Korean flakes have no seeds and are slightly sweet and fruity—so they’re less earthy and spicy than traditional flakes. They’re the perfect summer spice!!
This dish is a cinch to make. Just roast the squash until caramelized but still holding its shape. Prepare the dressing while the squash roasts, drizzle to your liking and sprinkle the flakes—easy for any summer party!
The necessary tools for this recipe are simply a baking sheet or pan in which to roast the squash and a bowl and whisk to use for the dressing. Simple! Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it! And if you like roasted squash, also try my Mustard-Roasted Squash with Black Olives and Herbs!
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!
15 minutes
30 minutes
45 minutes
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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