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Miso Maple Squash with King Oyster Mushrooms
Seafood
Grill
Grill up a savory and sweet delight with this Miso Maple Squash and King Oyster Mushrooms recipe on the Big Green Egg. Roasted to perfection over smoky flames, the squash caramelizes in a miso-maple glaze, while the meaty mushrooms soak up the rich umami flavors. A simple, delicious dish perfect for any outdoor gathering!
Ingredients
- 1 Delicata Squash
- 8 King Oyster Mushrooms
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- 1/2 C Olive Oil
- 1/4 C Sesame Oil
- 4 Garlic Cloves, Minced
- 2 tsp Red Chili Flake
- 1 Tbsp Kosher Salt
- 1 tsp Black Pepper
- 2 Tbsp White Miso Paste
- 2 Tbsp Maple Syrup
- 1 Tbsp Honey
- 1 Lemon
Directions
Combine all ingredients for the marinade together in a bowl.
Add in the delicata squash and mushrooms tossing together to completely cover.
Remove the vegetables from the marinade and place on the Big Green Egg using the convEggtor to cook at 400°F for about 30 minutes. Take the marinade leftover in the bowl and add to a small pan and keep in on the Egg while cooking the vegetables.
Plate the vegetables and drizzle with the remaining sauce in the pan.
Garnish with toasted sesame seeds and shaved green onions.
Add a pinch of flaky salt to finish.
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