I love butternut squash to bits but even I, an admitted squash fiend, sometimes just can’t deal with the work of prepping it. Those suckers are big and can be a pain in the butternut to peel, chop and seed.
That’s why, if you haven’t yet, you should expand your vegetal horizons to include the lovely and thin-skinned Delicata.
They’re a relatively small squash so you won’t need a chainsaw to cut through them, and the skin is completely edible. Like butternuts, they have a deep, creamy flavor that is particularly delicious when roasted.
I sometimes make roasted delicata squash just with a little olive oil, salt and pepper but adding this glaze takes very little effort and bumps up the flavor considerably.
Miso is one of my all-time favorite ingredients and its salty, umami flavor pairs well with sweet things. I used maple syrup because I like the smoky flavor it adds but you could just as easily use honey, agave or even white or brown sugar.
I also learned from David Chang of Momofuku that miso butter is one of the most delicious combinations ever so it made sense to add a little here. A scant tablespoon of butter adds richness of course but it also mellows the other flavors, making the glaze more complex.
The glaze could not be simpler, just three ingredients, but it’s so good, I now want to put it on everything I roast. Chicken, sweet potatoes and carrots would all be fantastic.
- Using a metal baking tray will give the squash a deeper color than a glass baking dish.
- Using parchment, foil or a silicone baking sheet helps keep the squash from sticking and also helps with cleanup. If you use foil, spray it with non-stick spray.
- Kabocha squash is another good option. The skin is a little thicker than Delicata but it’s still edible.
- The glazed squash would be a great addition to a salad.
- Check out our post on Asian Pantry Basics for more info on these ingredients, including Gluten Free Miso options.
- 2 Delicata squashes, halved lengthwise, seeded, and cut into ½-inch inch thick pieces
- 2 teaspoons sesame oil
- 1 tablespoon miso (preferably white) (click here for Gluten Free miso options)
- 1 tablespoon maple syrup (honey and agave are fine substitutes)
- 1 tablespoon unsalted butter, room temperature
- 1 scallion, finely sliced, for garnish (optional)
- Toasted sesame seeds, for garnish (optional)
- Preheat oven to 425ºF / 220ºC
- In a bowl, add the sliced squash and toss with sesame oil to coat. Spread the squash in a single layer on a parchment-lined or well-greased baking sheet and roast for 30-35 minutes, turning once halfway through, until lightly golden on both sides.
- In the meantime in a small bowl mix together the miso, maple syrup and butter.
- Brush one side of the roasted squash with the miso-butter mixture and roast for another 10 minutes until squash is glazed and brown (if you have any glaze left, you can drizzle it over the warm squash once it’s out of the oven). Remove to a platter and sprinkle with scallions and sesame seeds if desired. Serve warm or room temperature.