Roasted Delicata Squash
A little sweet and a little spicy and all easy as pie.
Prep Time5 mins
Cook Time30 mins
- 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.
This recipe is from our fall ebook. It's a free download when you subscribe to our newsletter.
Photos: Erin Scott
Calories: 115kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 450mg | Potassium: 553mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2280IU | Vitamin C: 19mg | Calcium: 59mg | Iron: 1mg