Description
A sweet and savory side dish, perfect for Fall!
Ingredients
Scale
- 3 Tablespoons neutral oil
- 2 delicata squash
- 3 Tablespoons maple syrup
- 3 Tablespoons white miso
Instructions
- Preheat the oven to 425 degrees and place the oven rack in the middle.
- Wash the squash and put a kitchen towel under the squash. This will help stabilize the squash as you cut into it.
- Put your knife into the center of the squash and push into the squash as you draw the knife down.
- Carefully pull the knife out and repeat on the other side, splitting the squash. Sometimes I use my fingers to help pry the halves apart. Repeat with the other squash.
- Use a spoon and scrape out the seeds. Trim the ends of the squash halves and then cut each half lengthwise so you have 8 pieces. Slice each squash piece into ½ inch pieces and put them into a large bowl.
- Mix the neutral oil, maple syrup, and miso together until smooth. Then pour the mixture over the squash slices and toss to combine. (If you bought very large squash, you should use 4 tablespoons of miso, maple syrup, and oil). The slices should be evenly and generously coated with sauce.
- Place the squash on a piece of parchment paper lined baking tray (or you can use aluminum foil too) and roast for 20-25 minutes until the squash is tender, slightly charred, and a little crusty. Do not flip the squash while roasting as it becomes delicate and you will end up breaking the pieces.
- If your squash looks like it needs a little more color, heat the broiler to high and broil for 2-3 minutes until you get the nice golden caramelization. Serve immediately.
Notes
*If your squash are extra large, use 1 tablespoon more of the miso, maple syrup, and oil so you have enough glaze to generously coat the squash pieces.
Keywords: vegetables, sides, miso, squash, fall