Miso Glazed Winter Squash

Sweet-savory miso glazed winter squash with roasted broccoli and potatoes, is a hearty side dish or a good plant-based main course. 

Sweet-savory miso glazed winter squash salad

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 and easy to cook. 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. 

Miso Glazed Delicata Squash with Fingerling Potatoes and Broccoli

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Author Tania Van Pelt

Ingredients

  • 2 pounds delicata squash unpeeled halved, seeded, and cut into 1/2-inch inch thick pieces
  • 1 pound fingerling potatoes halved
  • 1 pound broccoli stems and florets, stems peeled, then chopped, and floret cut into pieces
  • 4 tablespoons toasted sesame oil
  • Sea salt
  • 1 tablespoon tamari or shoyu
  • 2 tablespoons pure maple syrup
  • 2 heaping tablespoons white or yellow miso
  • 2 lemons freshly squeezed (5-6 tablespoons)
  • 1 teaspoon grated lemon zest
  • 5 tablespoons water
  • Chopped arugula and baby kale
  • 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.

Recipe Notes

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