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

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.

Miso Glazed Delicata Squash with Fingerling Potatoes and Broccoli

Author: Tania Van Pelt
Total Time: 75 minutes
Yield: 8 1x

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Ingredients

Scale

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)

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Instructions

Preheat the oven to 425F / 220C, with a rack in the middle.
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.
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.
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.
Finish under the boiler for about 10 to 15 minutes. Remove from the oven, and season with salt, if needed.
Serve on a platter over a bed of arugula and baby kale leaves, spoon remaining sauce over the vegetables.
Finish with some toasted sesame seeds, chopped fresh herbs, and serve immediately.

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

Prep Time: 15 minutes
Cook Time: 60 minutes