This sweet and salty miso roasted delicata squash is a simple recipe that will have you hooked all winter long!
Sweet potato casserole, stuffing, green beans, mashed potatoes, and rolls.
While each family has slightly different Thanksgiving food traditions (my husband, for example, is convinced you can’t have a holiday dinner without lasagna), chances are miso roasted squash is not one of those traditions.
So if you want to change things up this year and impress your family and friends, I highly recommend bringing a big batch of this sweet and salt miso roasted squash! (Or keep it all to yourself – no judgement here 😉 ).
Delicata squash is a type of winter squash that is known for its delicate rind, which, when cooked, is soft and easy to eat.
Ripe delicata squash are yellow with green stripes on the rind – if the whole squash is a light green color then it still needs time to ripen. You want to pick a firm, heavy squash and avoid any with soft spots or wrinkled skins.
Nutritionally, delicata squash is an excellent source of vitamin A and a good source of vitamin C and fiber.
Preparing delicata squash has all the same steps as other squashes with edible skins.
But miso paste is likely an unusual ingredient for many of you. I’ve always loved miso soup, but until about a year ago I never realized how versatile miso paste is as an ingredient.
So what is it?
Miso paste is made from fermented soy beans and is usually found in Japanese cooking. It’s quite salty, but some types also have a hint of sweetness that goes great with sweeter produce, like carrots and winter squash.
Miso paste is found in the refrigerated section of the grocery store, usually in the same area as the tofu and other vegetarian meat-alternatives.
I’ve always seen it in a tub like ricotta cheese, but I know it can also come in jars.
If you have an Asian grocery store near you, you’ll definitely find miso paste there, but I’ve also had success finding white miso (we’ll get to the types next) at Whole Foods and King Soopers (I did not find it at Trader Joe’s but that could’ve just been my specific store).
Miso paste comes in three main varieties (as far as I know): white, red, and mixed.
Don’t fear the price of miso paste!
It may seem pricey, but as you start to cook with it, you’ll likely only use a few teaspoons or a tablespoon for any one recipe. This means that you’ll have plenty leftover.
Technically, miso paste will last in the fridge for several years. However, I’ve heard that the taste starts to decline after about a year.
I’ve never had a tub last me a whole year, but I can vouch that even 6 months after opening it, the paste was still just as tasty as the first day I used it.
We’ve been on a vegetarian kick lately, so I served this miso squash with sautéed ginger tofu and broccoli, but it’d be delicious with chicken kabobs or turkey meatballs.
I also think adding it to a grain bowl with greens sautéed in low sodium soy sauce and some lightly marinated protein would be delicious!
If you try this recipe I’d love to hear what you think! Drop a comment below or tag me on Instagram @TheHealthyToast_RD.
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Miso is my secret kitchen ingredient. So good!