Miso Glazed Delicata Squash

PREP 10 minutes
COOK TIME 30 minutes
SERVES 2-4

Functional Foods Highlight

Miso: Miso is made from fermented soy beans. The fermentation makes it a source of probiotics benefiting our gut health, digestion, and immune system.

This winter I have loved cooking with so many different varieties of squash; some I have never even seen before. Hello red kuri and carnival squash! It is really amazing how many different types there are, offering different textures and tastes. Delicata is truly one of my favorites. For one, I love that the skin is edible. This not only makes life so much easier when you are prepping your squash but it also adds another textural element when it is cooked. I also love the taste, delicata is sweet and super creamy. And to top it all off, it's also very very pretty. The small groves that run down the squash make for the prettiest little ridges when sliced.

Food Farmacy

1 delicata squash
1.5 Tbl. miso paste
1.5 Tbl. olive oil
1 Tbl. maple syrup
1/2 tsp. sesame oil
1 Tbl. sesame seeds

Miso Glazed Delicata Sq Scaled 586x745 Acf Cropped

Miso Glazed Delicata Squash Scaled 586x745 Acf Cropped

Directions

For the Squash:

Preheat oven to 400°F
Cut squash in half (lengthwise) and remove seeds and pulp, save seeds for later use
Slice squash into equal pieces, about 1/4 inch thick
To make glaze: combine miso, olive oil and maple syrup in a large bowl and mix until smooth
Add sliced squash to the glaze and toss until evenly coated
On a lined baking sheet, evenly distribute squash into a single layer and bake for about 30 minutes (or until tender), flipping halfway through

For the Topping:

Remove pulp from seeds and rinse under cold water
Pat dry using a clean dish towel
In a small bowl toss squash seeds with sesame oil and a pinch of salt
Toast squash seeds in a skillet over medium heat, stirring regularly
After about 5 minutes, add sesame seeds and cook for another 5 minutes
Drain seeds on a paper towel until ready to use
Sprinkle toasted seeds on top of roasted squash and enjoy!

From the chef:

I typically serve this dish hot out of the oven but it makes for delicious leftovers too! For an easy winter salad, add your leftover squash to some leafy greens (kale), toasted walnuts, dried cranberries and your favorite vinaigrette. Voilà, you have the perfect nutritious lunch!

From the doc:

Delicata squash contains a significant amount of fiber, especially found in the skin. Dietary fiber is an essential part of a healthy diet. It helps maintain a healthy gut and reduces the risk of chronic health conditions.

Sources

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Miso Glazed Delicata Squash PREP 10 minutes COOK TIME SERVES 2-4 Food Farmacy 1 delicata squash 1.5 Tbl. miso paste 1.5 Tbl. olive oil 1 Tbl. maple syrup 1/2 tsp. sesame oil 1 Tbl. sesame seeds	This winter I have loved cooking with so many different varieties of squash; some I have never even seen before. Hello red kuri and carnival squash! It is really amazing how many different types there are, offering different textures and tastes. Delicata is truly one of my favorites. For one, I love that the skin is edible. This not only makes life so much easier when you are prepping your squash but it also adds another textural element when it is cooked. I also love the taste, delicata is sweet and super creamy. And to top it all off, it's also very very pretty. The small groves that run down the squash make for the prettiest little ridges when sliced.
Directions