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    Home / Side Dishes

    Roasted Delicata Squash with Miso Butter

    Published Dec 3, 2017

    Jump to Recipe Print Recipe

    Roasted delicata squash rings get drizzled in miso butter sharpened with fresh ginger and lemon and a shower of scallions and spicy togarashi. Turn leftovers into fall brown rice veggie bowls with crispy tofu.  

    delicious Roasted Delicata Squash with Miso Butter

    Last month, my cousin and her family came down from Humboldt bearing pounds and pounds of homegrown winter squash from their small farm. There were curvaceous butternuts, dainty delicatas, mammoth spaghetti squash, rotund kuri squash, and one gourd-like specimen that looked like a butternut with a go go gadget neck curling around itself.

    slicing Roasted Delicata Squash

    Luckily, I'm a huge squash fan and think it shouldn't be relegated to the months of October and early November. (And it also shouldn't be relegated to pumpkin spice lattes either.) We've been squashing it up in soups, curries, and most importantly desserts.

    Roasted Delicata Squash with Miso Butter before cooking
    Roasted Delicata Squash with Miso Butter on oven tray

    One of my favorite preparations for delicatas is to cut the small squash into rings, roast them, and then drench them in miso butter laced with lemon and fresh ginger. It's one of those simple recipes that's greater than the sum of its parts. There's sweet, tender squash, rich butter, a zip of ginger, tangy lemon, and savory scallions all topped with a sprinkling of spicy togarashi. It checks all the available flavor boxes, managing to taste light and healthy yet cozy at the same time. I made it on repeat last year and its cheery colors and bright flavors helped me get through the winter doldrums. Come spring, I traded the roasted delicata squash for asparagus and a poached egg – also delicious.

     Miso Butter
    big dish of Roasted Delicata Squash with Miso Butter

    The trick to keeping the delicata juicy is to cut it into rounds that are at least a half inch thick; too thin and they'll become dry and tough in the oven. Toss the squash rings in a bit of oil and roast them at a high temperature just until they pick up a bit of color. The thin skins become perfectly tender and you can eat the whole thing. If other winter squash are taking over your garden or crowding your kitchen counters, feel free to use any variety of squash you may have on hand – butternuts, kabocha, acorn, or even go go gadget gourds.

    serving Roasted Delicata Squash with Miso Butter

    At times when the December decadence starts to get to me, I don't mind taking a break from elaborate feasts and just eating a bowl of this squash for a light dinner. You can add an egg or some pan fried tofu if you like a bit of protein, drizzled with more miso butter. This morning, I got inspired to turn the leftovers into these fall brown rice veggie bowls with crispy tofu – highly recommended!

    plate of bright Roasted Delicata Squash with Miso Butter

    More Squash Recipes:

    • Roasted Delicata Squash with Brown Butter & Pomegranate
    • Roasted Delicata Squash, Cauliflower + Chickpea Curry
    • Vegetarian Stuffed Butternut Squash with Mushrooms, Millet, and Kale Pesto
    • Winter Squash and Sage Gougeres

    *Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this roasted delicata squash with miso butter, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

    Roasted Delicata Squash with Miso Butter pm plate
    5 from 1 vote

    Roasted Delicata Squash with Miso Butter and Scallions

    Print Recipe Pin Recipe
    This dish hits all the flavor notes – sweet, salty, savory, tangy, and spicy – and it works well as a side dish or as a light meal, topped with a poached egg or a bit of tofu if you like. You can also add the squash rings to grain bowls or bento boxes, or go all out and make these fall brown rice veggie bowls with crispy tofu.
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total: 40 minutes
    Servings: 4 -6 servings

    Ingredients

    • 4 medium delicata squash (sliced into rounds ½” thick, seeds removed)
    • 1 tablespoon (15 ml) sunflower or grapeseed oil
    • ¼ teaspoon fine sea salt, plus more to taste
    • 8 tablespoons (1 stick / 113 grams) unsalted butter, melted and warm
    • 3 tablespoons (45 ml) white miso paste
    • 1 tablespoon (15 ml) strained lemon juice
    • 1 teaspoon finely grated fresh ginger root
    • 3 tablespoons (45 ml) warm water
    • 3 or 4 scallions (dark green parts only), washed and thinly sliced
    • togarashi or toasted sesame seeds
    • flaky salt

    Instructions

    • Position a rack in the center of the oven and preheat to 400ºF.
    • Slice the squash into rounds that are ½ - ¾ of an inch thick. Use a small paring knife to cut away the seeds and strings and discard. Place the squash rings on a rimmed baking sheet, drizzle with the oil and salt and toss to combine. Arrange the squash rings in a single layer and roast until tender and lightly golden on both sides, about 30 minutes, flipping the rings over after about 20 minutes.
    • In a bowl, whisk together the melted butter with the miso, lemon juice, grated ginger, and water. If the mixture won’t emulsify, add more water by the teaspoon until it will. Strain the miso butter to remove the miso chunks (they taste good but don’t look very appetizing). Taste the miso butter, adding salt or more lemon if you feel it needs it. Keep warm until ready to use, or refrigerate airtight for up to 2 weeks and rewarm as needed, whisking to re-emulsify.
    • Place the warm roasted squash on a platter and drizzle with some of the warm miso butter (you’ll have some left over), and sprinkle with the scallions and a few good pinches of togarashi and flaky salt. Serve warm.

    Notes

    Be sure to source high quality ingredients in this simple recipe; I used some beautiful cultured butter from Vermont Creamery. Look for delicatas that feel heavy for their size.
    This recipe makes more miso butter than you’ll need for this amount of squash – about double – so feel free to up the squash quantity if feeding a crowd or if you want leftovers. Otherwise, store extra miso butter refrigerated airtight for up to 2 weeks. Rewarm as needed, whisking to re-emulsify.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 430kcalCarbohydrates: 44gProtein: 7gFat: 29gSaturated Fat: 15gCholesterol: 60mgSodium: 652mgPotassium: 1649mgFiber: 8gSugar: 11gVitamin A: 6980IUVitamin C: 58.8mgCalcium: 172mgIron: 3.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    More Winter Squash  And Root Vegetable Recipes:

    • Roasted Delicata Squash with Brown Butter, Pomegranate & Pistachio
    • Brown Rice Bowls with Delicata Squash, Tofu & Miso Butter
    • Roasted Delicata Squash Chickpea Cauliflower Curry
    • Spaghetti Squash Cakes with Eggs & Greens
    • Roasted Stuffed Poblano Chiles with Cheesy Butternut Quinoa + Pepita Crema {Gluten-Free}
    • Roasted Turnips with Wilted Turnip Greens

    Apparently, we're not the only squash lovers around here...

    Roasted Delicata Squash with Miso Butter on baking tray
    big plate of Roasted Delicata Squash with Miso Butter
    Roasted Delicata Roasted Delicata Squash with Miso Butter with cat

    You might also like...

    Side DishesGluten-FreeVegetarianFallWinter
    « Maple Pumpkin Pudding Chômeur {gluten-free, refined sugar-free, dairy-free option}
    Fall Brown Rice Veggie Bowls with Crispy Tofu, Roasted Squash, and Miso Butter »

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Janet says

      December 03, 2017 at 5:56 am

      You say "I'll share tomorrow" but will you be close enough that I can get a bite? This is pretty much all my favorite things.

      Reply
      • Alanna says

        December 03, 2017 at 9:57 pm

        I'll bring some right over, so get the hot tub ready!

        Reply
    2. Erin says

      December 03, 2017 at 6:58 am

      Yummmm this looks so good! I love delicata (we don't get it in nz - we just have butternuts and pumpkins, very boring), but it's one of my fave things!

      I spy that cute wee kitty in there!

      xx

      Reply
      • Alanna says

        December 03, 2017 at 9:59 pm

        Aw, thanks Erin! You'll just have to move to California where we're hoarding all the winter squash varieties (and all the ginger cats too). ;)

        Reply
    3. Sabrina B says

      December 04, 2017 at 3:30 pm

      lovely recipe and yes, a nice change from all of the decadent ingredients packed into so many meals in December, so thank you, nice tip too about egg addition for protein boost!

      Reply
      • Alanna says

        December 04, 2017 at 10:04 pm

        Thanks Sabrina! Eggs are a godsend for kinda vegetarians like me. :)

        Reply
    4. Claire says

      December 19, 2017 at 9:52 am

      Made this last night Alanna, it was delicious!
      I used the egg as a binder for a faux carbonara with some noodles. I tried soba, probably not the best choice, but oh well. Added some of the miso butter too. Not bad, but it needs refinement.
      The squash however was wonderful.

      Reply
      • Alanna says

        December 19, 2017 at 2:16 pm

        Aw, thanks for trying out my recipe! That carbonara sounds DELICIOUS!

        Reply

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