Food Recipes Soy-Simmered Squash With Miso Hummus and Togarashi 5.0 (1) Add your rating & review This filling vegetarian dinner puts squash center stage. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on January 21, 2021 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree Servings: 4 A golden sear followed by a savory simmer makes squash sweet and tender. To infuse the wedges of kabocha or acorn squash, you'll steam wedges of kabocha in a soy-mirin broth, which infuses each bite with deep, savory flavor. Then your favorite store-bought hummus gets an upgrade with a dollop of miso paste and transforms into an umami-rich base, which the squash wedges nestle in nicely. Jammy eggs complete the trifecta, adding flavor and filling protein to the mix. Garnished with sliced scallions and togarashi, it's a beautiful, healthful meal worth repeating. Togarashi, a bright Japanese spice blend with chiles and sesame seeds, is now commonly found in the spice aisle at grocery stores. And don't worry about peeling the squash, the skin on these winter squashes is edible and softens when cooked. Ingredients 1 small green kabocha squash or large acorn squash (about 3 lb.) 2 cups unsalted vegetable broth ¼ cup low-sodium soy sauce 3 tablespoons mirin (rice cooking wine) 2 tablespoons olive oil, divided ¼ teaspoon kosher salt 1 tablespoon yellow miso 1 10-oz. container hummus 4 large eggs sliced scallions and shichimi togarashi or crushed red pepper, for serving Directions Cut squash in half lengthwise through stem; scoop out and discard seeds. Cut squash into 1½-to-2-inch wedges. Stir broth, soy sauce, and mirin in a bowl. Heat 1 tablespoon oil in a large, heavy-bottomed pot or Dutch oven over medium-high. Add half of squash wedges, flesh side down; cook, flipping once, until golden brown on both sides, 3 to 4 minutes per side. Transfer to a large plate. Repeat with remaining 1 tablespoon oil and squash. Remove pot from heat. Arrange squash wedges, skin side down and standing upright, in pot (it’s OK if some wedges lean on each other). Season with salt and pour in broth mixture. Return pot to burner over medium-high and bring to a boil. Reduce heat to medium-low; simmer, partially covered, until squash is tender when pierced with a fork and liquid has reduced and slightly thickened, 25 to 30 minutes. Meanwhile, fill a medium saucepan with water and bring to a boil over high. Carefully add eggs. Reduce heat to medium; cook eggs over a gentle boil, 6 minutes for a runnier yolk or 7 minutes for a jammier yolk. Remove eggs, run under cold water, and peel. Ladle 2 tablespoons cooking liquid from squash mixture into a medium bowl. Add miso and stir until smooth. Add hummus and stir until incorporated. Spread hummus mixture over centers of plates; top with squash wedges. Cut eggs in half and serve with squash. Drizzle some cooking liquid on top. Sprinkle with scallions and shichimi togarashi. Make It Vegan: Skip the eggs and scatter chunks of silken tofu on top. Rate it Print