Roasted Squash with Spicy Nori Butter

 This is a fantastic and sophisticated dish that combines sweet, earthy squash with the umami-rich, savory punch of nori and a touch of heat. Here is a detailed recipe.

Roasted Squash with Spicy Nori Butter

This recipe transforms a simple roasted squash into an umami-packed side dish or vegetarian main. The spicy nori butter is deeply flavorful, briny, and addictive.

Yield: 4 servings as a side
Prep time: 15 minutes
Cook time: 25-40 minutes (depending on squash)

Ingredients:

For the Squash:

• 1 medium winter squash (e.g., delicata, acorn, kabocha, or butternut), about 2-3 lbs

• 1-2 tablespoons neutral oil (avocado, grapeseed, or vegetable)

• Salt, to taste

For the Spicy Nori Butter:

• 4 tablespoons (½ stick) unsalted butter, softened at room temperature

• 1 sheet nori (toasted seaweed), torn into small pieces and ground to a fine powder* (see note)

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1-2 teaspoons sriracha, chili crisp, or gochujang (adjust for spice level)

• 1 small clove garlic, very finely minced or grated (optional)

• ½ teaspoon fresh lime juice

For Garnish:

• Toasted sesame seeds

• Sliced scallions

• Lime wedges

• Flaky sea salt (like Maldon)

Instructions:

1. Prepare the Squash:

• Preheat your oven to 400°F (200°C).

• Prepare the Squash: Wash the squash. The preparation depends on the type:

  • Delicata/Acorn/Kabocha: These can be eaten skin-on. Slice in half, scoop out the seeds, and then cut into ½-inch half-moons or wedges.

  • Butternut: Peel, slice in half, scoop out seeds, and cut into 1-inch cubes.

• Roast: Toss the squash pieces with neutral oil and a generous pinch of salt on a parchment-lined baking sheet. Spread in a single layer. Roast for 25-40 minutes, flipping halfway through, until the squash is tender and caramelized at the edges. Cooking time will vary based on the type and size of the squash.

2. Make the Spicy Nori Butter:

• While the squash roasts, prepare the butter. In a small bowl, combine the softened butter, powdered nori, soy sauce, sriracha (or chosen chili paste), and garlic (if using).

• Mash with a fork until all ingredients are fully incorporated. Stir in the lime juice. Taste and adjust seasoning (you likely won’t need extra salt due to the soy and nori).

3. Combine and Serve:

• Transfer the hot, roasted squash to a large serving bowl.

• Immediately add several dollops of the spicy nori butter. Toss gently until the butter melts and creates a glossy, flavorful coating over the squash.

• Garnish generously with toasted sesame seeds, sliced scallions, an extra sprinkle of flaky sea salt, and serve with lime wedges on the side for squeezing over top.

Chef’s Notes & Tips:

• How to Powder Nori: The easiest way is to use scissors to snip the nori sheet into small pieces and then pulse it in a clean spice grinder or coffee grinder until it becomes a fine powder. You can also crumble it extremely finely with your hands in a bowl, though the powder method incorporates into the butter more seamlessly.

• Why Use Softened Butter? It’s crucial for creating an emulsion with the soy sauce and other liquids. If the butter is cold, the mixture will break and be difficult to combine.

• Make-Ahead: The spicy nori butter can be made up to 5 days in advance. Store it rolled into a log in parchment paper in the fridge, or simply in a covered container. Let it come to room temperature for 20 minutes before using so it’s soft enough to toss with the hot squash.

• Serving Variations:

  • This butter is incredible on other vegetables: roasted broccoli, corn on the cob, or pan-seared mushrooms.

  • Toss it with soba or udon noodles for a quick pasta dish.

  • Slice a cold log of the butter and let it melt over a grilled steak or seared salmon fillet.

• Vegan Option: Substitute the butter with an equal amount of high-quality vegan butter (Miyoko’s Creamery or Earth Balance work well).

This dish is a beautiful harmony of sweet, salty, spicy, and umami flavors. Enjoy