Miso Glazed Delicata Squash
If you haven’t tried delicata squash, this recipe is for you! This roasted delicata squash goes to the next level with a miso glaze finish, resulting in a sweet, salty and crispy treat. Eat it on its own, or add it to salads or soups for a complete vegan dinner!
Ingredients
- 2-4 delicata squash washed, deseeded and sliced (see blog post for visual instructions)
- 1 tsp table salt
- 1/4 cup mirin
- 4 tbsp yellow miso paste For miso paste recommendations, check out my recipe notes.
- 3 tbsp maple syrup
- 1 tsp sesame oil
Instructions
- Thoroughly wash the delicata squash. Trim each of the ends of squash to create a flat surface.
- Stand the squash on one end and carefully slice the squash in half lengthwise.
- Using a spoon, scoop out the seeds from the squash (you can roast these later if you’d like).
- Slice each half of the squash into 1/4” pieces. Lay the pieces out on a paper towel and lightly salt them with 1 tsp of table salt. Allow to rest for 20 minutes.
- While the squash rests, preheat your oven to 425 degrees.
- Pat the squash dry and then lay out on baking sheets.
- Roast the squash for 15 minutes, then flip. Roast for an additional 10-15 minutes. The squash should have a golden crust when done.
- While the squash is roasting, prepare the miso glaze by combining the mirin, yellow miso paste, maple syrup and sesame oil in your food processor.
- When the squash is done roasting, gently toss it in the miso glaze on the baking sheet. *See recipe notes.
- Turn the broiler on and place the squash under the broiler. Allow the miso glaze to caramelize (about 2-4 minutes). It will form a golden crust on the squash.
Notes
- If you haven't checked out my blog post, I do make a recommendation for baking sheets that hold up well under the broiler. I recommend: Nordic Ware Natural Aluminum Commercial Baking Sheets. They're sturdy to avoid warping and the aluminum transfers heat well.
- This recipe calls for yellow miso paste, which is typically very easy to find in the grocery store. The brand I often use is Cold Mountain Miso. If you decide that you are into miso (as I am!), you might want to check out South River Miso. I've used their Sweet White Miso for this recipe and it's excellent! They also offer hard to find varieties like Brown Rice Miso and Chickpea Miso.
Tried this recipe?Let us know how it was!