A little sweet and a little spicy and all easy as pie.
Delicata squash has such tender skins that you can eat them, which makes this dish all the easier since there’s no peeling involved. If you can’t find delicata, slices of other winter squash work just as well, although the slicing is more work. You can use chunks of squash, just reduce the heat to 375°F and increase the cooking time to about 45 minutes.
Roasted Delicata Squash
- 2 delicata squash
- 2 tablespoons butter
- 2 tablespoons miso
- 1 tablespoon honey
- 1 teaspoon red chili flakes
- 1/2 teaspoon salt
- 1 tablespoon toasted sesame seeds
- 1. Preheat an oven to 400°F. Cut the squash in half lengthwise, scoop out and discard the seeds and guts. Cut into 1/4- to 1/2-inch-thick crosswise slices.
- 2. In a large bowl, mash the butter, miso, honey, and chili flakes together to make a paste. Add the squash to the bowl and use your fingers to rub the paste all over the squash slices.
- Line 2 baking sheets with parchment paper for easier cleanup, lay the squash on the sheets in a single layer, and sprinkle with the salt. Roast until tender and browned, about 30 minutes. Note: cook them a little longer and they’ll become a bit chip-like in their crispy texture.
- Sprinkle with the sesame seeds to serve if you like.