Restaurants›Uchi Austin›Grilled Squash Recipe

Grilled Squash Recipe

Inspired by Uchi Austin
Time45m
Serves4

cashew miso, koji curry, sunchoke furikake

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Ingredients

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Grilled Squash

Method

Preparation Directions

1

Grilling the Squash

Preheat the grill to medium-high heat. Slice the yellow squash and zucchini into 1/2 inch rounds. In a bowl, toss the squash with olive oil, salt, and black pepper. Grill the squash for about 5-7 minutes on each side, until they have nice grill marks and are tender.

2

Making the Cashew Miso Sauce

Soak cashews in water for 2 hours, then drain. In a blender, combine soaked cashews, white miso paste, water, lemon juice, and garlic. Blend until smooth and creamy. Adjust seasoning to taste.

3

Preparing Koji Curry

In a saucepan, combine koji, curry powder, and coconut milk. Cook over medium heat, stirring occasionally, until heated through and combined.

4

Making Sunchoke Furikake

Wash and peel the sunchokes, then slice thinly. Dry them in a dehydrator or low oven until crispy. In a bowl, mix crispy sunchokes, sesame seeds, crumbled nori sheets, and salt.

5

Plating

On a serving plate, arrange the grilled squash. Drizzle with cashew miso sauce, and spoon over the koji curry. Finish by sprinkling with sunchoke furikake.