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.

Marinated Grilled Flank Steak

This recipe is so easy to make, which is why I love it so much! Once you mix the marinade together and set it in the fridge, it does all of the work for you.

What you will need: 

1-2 lb flank steak (have also done with London broil) 

1/2 cup coconut aminos or soy sauce 

1/4 cup toasted sesame oil 

 2 tsp garlic powder 

1 tbsp honey 

1 tsp umami seasoning blend 

Salt & pepper to season 

Directions: 

Whisk together soy sauce, toasted sesame seed oil, garlic powder, honey, umami seasoning, salt, and pepper. 

Marinade overnight (or at least 4-6 hours) in a ziploc bag. 

Preheat grill pan in high heat. 

Pat down the meat to make sure there’s no excess marinade and grill about 5 minutes per side.

Allow the meat to rest 10 minutes before slicing. 

Transfer reserved marinade to a small saucepan and bring to a boil over high heat. Lower the heat and cook over medium heat until reduced. 

Once the meat has rested, cut thin slices against the grain, plate and drizzle with marinade.  

 Enjoy!