Miso Glazed Winter Squash

This is the first time I’ve cooked with delicata squash, and I’m mad at myself for waiting this long. This winter squash is delicious. You don’t need to peel it, it’s lovely to look at, and tastes great, not too sweet. It pairs really well with this miso glaze. I do use a little maple syrup, you could skip it, if you want a more savory tasting dish. With the maple syrup, it’s a sweet-savory taste. And, you could substitute Brussels sprouts for the broccoli. I used fingerling potatoes only because right now, in late autumn, they’re plentiful, and I love potatoes. 

Fingerling potatoes and broccoli, rubbed with sesame oil and sea salt, ready for the oven

Fingerling potatoes and broccoli, rubbed with sesame oil and sea salt, ready for the oven

Delicata squash, just out of the oven, golden and ready for the glaze

Delicata squash, just out of the oven, golden and ready for the glaze

Close up of the delicata squash, finished with toasted sesame seeds and chopped mint

Close up of the delicata squash, finished with toasted sesame seeds and chopped mint

Miso Glazed Delicata Squash with Fingerling Potatoes and Broccoli
Serves 8
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 2 pounds delicata squash, unpeeled halved, seeded, and cut into 1/2-inch inch thick pieces
  2. 1 pound fingerling potatoes, halved
  3. 1 pound broccoli, stems and florets, stems peeled, then chopped, and floret cut into pieces
  4. 4 tablespoons toasted sesame oil
  5. Sea salt
  6. 1 tablespoon tamari or shoyu
  7. 2 tablespoons pure maple syrup
  8. 2 heaping tablespoons white or yellow miso
  9. 2 lemons, freshly squeezed (5-6 tablespoons)
  10. 1 teaspoon grated lemon zest
  11. 5 tablespoons water
  12. Chopped arugula and baby kale
  13. Various toppings: toasted sesame seeds, basil, mint, cilantro
Instructions
  1. Preheat the oven to 425F / 220C, with a rack in the middle.
  2. In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.
  3. In another large bowl, toss the potatoes and broccoli with 2 tablespoons of sesame oil until well coated, and season with a pinch of sea salt. Spread the broccoli and potatoes on a baking sheet or sheet pan in a single layer and roast for about 20 to 25 minutes, until the florets are slightly blackened and the potatoes cooked through.
  4. In the meantime, in a large bowl, whisk together the tamari, maple syrup, miso, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the squash, potatoes and broccoli, gently toss, and place in a large baking dish.
  5. Finish under the boiler for about 10 to 15 minutes. Remove from the oven, and season with salt, if needed.
  6. Serve on a platter over a bed of arugula and baby kale leaves, spoon remaining sauce over the vegetables.
  7. Finish with some toasted sesame seeds, chopped fresh herbs, and serve immediately.
Notes
  1. I love fresh mint on this dish. I think it works well with the miso glaze. You could use basil or cilantro, if you prefer. This dish takes a while to prepare, but most of the labor is passive, and it yields such delicious results.
Adapted from Heidi Swanson
Adapted from Heidi Swanson
Ageless Diet Life http://agelessdietlife.com/