Miso Maple Glazed Delicata Squash

I love butternut squash, but I just can’t deal with the work of prepping it for a regular weeknight meal when I need to get food on the table fast. Those guys are big and can be a pain to peel, chop and seed. That’s why, if you haven’t yet, you should this lovely and thin-skinned Delicata. Their skin is edible, and quite yummy and slightly crunchy like a fry when roasted. 

Like butternuts, they have a deep, creamy flavor that is delicious when roasted. They are nice and sweet, almost like a sweet potato. 

This dish is so easy to make and is sweet, salty, and you may just eat the whole tray before the table is set!

What you will need:

2 Delicata squashes, halved lengthwise, seeded, and cut into ½-inch inch thick pieces 

2 tsp sesame oil 

1 tbsp white miso 

1 tbsp maple syrup (or honey) 

1 tbsp unsalted oil 

Directions:

Preheat oven to 425ºF 

Add the sliced squash to a bowl, toss with sesame oil to coat. 

Spread the squash in a single layer on a well-greased baking sheet and roast for 30-35 minutes, turning over once halfway through, until lightly golden on both sides. 

In a small bowl; mix together the miso, maple syrup and oil. 

After the squash has roasted for 30-35 minutes; brush one side of the roasted squash with the miso-oil mixture and roast for another 10 minutes until squash is glazed and brown. 

Remove to a platter and enjoy! Can also sprinkle with sesame seeds and scallions for garnish.