Butternut and acorn squash dominate the fall table but it is time for them to share the space with the small but mighty delicata squash. What I love most about this varietal is that you don't need to fuss with peeling it. This means one slice down the middle to cut the vegetable in half and then a few vertical slices to make individual pieces. Instead of the traditional bacon and maple syrup route, I went to the far east, getting inspiration from Japan. I love the way these flavors play together to create an sophisticated side dish without much effort. This would be a great addition to any Thanksgiving table or even served alongside teriyaki glazed salmon for dinner.
Miso Roasted Delicata Squash
2 to 3 delicata squash, sliced into half moons
2 tablespoons white miso paste
2 tablespoons flavorless oil, like canola or vegetable oil
1 tablespoon tamari or low-sodium soy sauce
1 tablespoon unseasoned rice wine vinegar
1 tablespoon ponzu
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro, for garnish
Step 1: Preheat the oven to 425 degrees Fahrenheit.
Step 2: In a large mixing bowl, whisk together the white miso paste, oil, soy sauce, vinegar, ponzu and red pepper flakes. Add the sliced squash and toss until each piece is covered in the sauce.
Step 3: Line a baking tray with foil or a silicone mat and add the squash. Make sure they are spread out in a single even layer. Roast the squash for 25 to 30 minutes or until golden brown and tender.
Step 4: Remove from oven and let cool slightly. Garnish with fresh chopped cilantro.