Miso Sesame Winter Squash

Miso Sesame Winter Squash Recipe


In the last week I've done a bunch of things. I returned to a vintage shop, just up the street, to buy a pair of old metal kitchen stools (painted a muted shade of robin's egg blue). Someone beat me to it. I baked a granola pound cake (a bit of a miss), brewed two batches of California common, and bought a sack of stinging nettles at the Farmers market to work into the cottage cheese pancakes I can't seem to get enough of. There were three loads of laundry, two runs of the dishwasher, and lots of friends who've stopped by. And I made this Miso Sesame Winter Squash for lunch yesterday.

Miso Sesame Winter Squash Recipe

It's a riff on one of the recipes in Bryant Terry's new cookbook - his Molasses, Miso, and Maple Candied Sweet Potatoes. I swapped in some delicata squash and tofu for his sweet potatoes, and had myself a pretty spectacular one-pan meal. I'm a big fan of Bryant's recipes (remember these?) They're always flavor-forward, and across the span of a book he tends to pull from a global pantry. He has the ability to put together unexpected flavor combinations, and he's just the sort of person I like to turn to when I need someone to yank me out of one of those occasional culinary ruts every cook finds themselves in.

Miso Sesame Winter Squash Recipe

Here's how today's recipe shapes up. You've got your primary ingredients tossed with a citrus-spiked, maple-molasses marinade of sorts. The sappy sweetness is balanced by the salty complexity of miso and tamari/shoyu, and a toasted sesame backdrop is added for good measure. It works brilliantly. Thinking more about it, I imagine you could use the sauce/marinade to roast any number of ingredients beyond winter squash or sweet potatoes - for ex: tempeh, broccoli, cauliflower. Let me know if you do a take on this that works particularly well.

Miso Sesame Winter Squash Recipe

Thanks for the inspiration B. :) Cheers, and congrats on the new book.

 
 
 
 

Miso Sesame Winter Squash

As I mention up above, I used unpeeled, seeded delicata squash here, but you can use other winter squash. Peel it first though. Bryant uses 2 1/2 lbs. peeled sweet potatoes / no tofu.

2 pounds delicata squash (~3), halved, seeded, and cut into 1/2-inch inch thick pieces

2 tablespoons toasted sesame oil
2 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
5 tablespoons water

8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes

Various toppings: toasted sesame seeds, chopped arugula, basil, basil flowers, lemon wedges

Preheat the oven to 425F / 220C, with a rack in the middle.

In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.

In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.

When the squash is deeply golden on both sides, remove from the oven.

Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).

Serves 4-6.

Adapted from the Molasses, Miso, and Maple Candied Sweet Potatoe recipe in Bryant Terry's The Inspired Vegan.

Prep time: 10 min - Cook time: 70 min

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Your Comments


emmycooks
January 24, 2012

That is beautiful with the fresh greens on top. I often make a delicata & tofu braise with cooked greens that I finish with a slather of miso mixed with butter--using sesame oil instead sounds like a delicious twist and I imagine that the chopped fresh greens wake up the earthy flavors a bit. I'll be trying this soon!

 

Natashia@foodonpaper
January 24, 2012

I love how simple and comforting your recipes (and photos) are. And how perfectly you lay the squash on the baking tray!!

 

The Molasses, Miso, and Maple Candied Sweet Potatoes sounds fabulous and just today made something very sweet with sweet taters and am editing tater photos right now.

What you made looks spectacular! Love that it's one pot, too!

 

Deanna
January 24, 2012

You photos are always beautiful, but for some reason these are extra stunning. I have to start working more miso into my life. This is just the way to do it.

 

This looks so lovely! The perfect meal during the winter! Love that ingredients list, I'll admit, haven't tried many of them, but am so interested in checking them out! Thanks for sharing!

 

Mike @TheIronYou
January 25, 2012

Was just thinking about making something with miso today...well, there you go. Perfect timing!

 

Bridget
January 25, 2012

OOH this does tempt my tastebuds....

I've never used miso before - I don't why - but this recipe is jsut the kick up the posterior (or should I say impetus) to try!

 

Kathryn
January 25, 2012

Just beautiful pictures, I really feel like I'm sat at your table about to tuck in.

 

Tracy Portner
January 25, 2012

A healthy dish to try at home and perfect for winter.The pictures looks so delicious specially the squash on the baking tray.Can't wait to cook my own version.

 

Monica
January 25, 2012

This looks great and I hope to try it, but I find myself stuck back at the beginning of this post with the cottage cheese pancakes. I would love to hear about those!

 

Monica
January 25, 2012

This looks great and I hope to try it, but I find myself stuck back at the beginning of this post with the cottage cheese pancakes. I would love to hear about those!

 

JL goes Vegan
January 25, 2012

I can't get enough squash right now -- overdoing it, almost -- so I love the surprising addition of miso to this recipe. Just what I need to get out of my squash rut! Simply beautiful!

 

Belinda @zomppa
January 25, 2012

Granola poundcake sounds great...this squash is gorgeous!

 

Kathleen
January 25, 2012

That sounds so good and is so pretty. I love the flowered herbs you scattered on top. What herb is that?

 

Simply Life
January 25, 2012

This past year has been the first time I've really been experimenting with different types of squash- this looks like the perfect way to enjoy it!

 

this looks fantastic and healthy too, a win-win!

 

ileana
January 25, 2012

This looks so good! Flipping through your second book this week...can't wait to try out some of the recipes.

 

This recipe is perfect for me. It combines some of my favorite ingredients. This looks fantastic, I cannot wait to try it. As much as I say summer is my favorite season, based purely on produce, I do long for winter squash all year round.

 

michelle
January 25, 2012

What a wonderful winter dish. Hearty and flavorful, just what a rainy day desires.

 

This is such a yummy sounding dish! Love this idea!

 

Gabrielle
January 25, 2012

I find that adding miso to just about anything adds a nice savory touch! Too bad about the underwhelming granola pound cake, it sounds like a promising combination.

 

jackie @ marin mama cooks
January 25, 2012

I think we have all had weeks like yours where things just don't gel. I call it a 3D day. The good thing is that there is always a 4D day around the corner and better things to come.

I am loving vegan dishes lately and this one looks full of flavor. I will have to check out Bryant's cookbook.

 

Sarah
January 25, 2012

So pretty. I am usually vehemently against maple syrup + squash. Just too much sweet on sweet for me. But, if you promise the salty miso balances it out...I believe you ;)

 

Emm
January 25, 2012

Another cookbook to add to my ever growing wishlist me thinks...
p.s I can't tell you how much the photo of your perfectly placed roasted squash pleases my virgo-self :-)

 

Katie
January 25, 2012

yum, sounds delicious! I love the colours in the dish too, how pretty! (plus the added bonus of healthy eating, a great start for january :)

Katie x

 

Stephanie Brown
January 25, 2012

Yay. I have a big 'ol squash sitting in my fridge and was wondering what I was going to do with it. So glad to see he's got a new cookbook out. I love Vegan Soul Kitchen and how he focuses on what food means and where it came from, be that historically or organically. Love that this one has a seasonal angle.

 

kasawonderful
January 25, 2012

Looks great, once again! Chases some east coast winter blues away ;) Thanks Heidi.

 

Noelle @ GreenLemonade
January 25, 2012

H, I laughed when you mentioned your experience with your bar stools. I have been obsessed with finding a perfect set myself. There just aren't too many good ones out there - at a price that doesn't make your jaw drop. Anyway, this squash recipe looks delicious. I needed to mix up my squash/butter/molasses and also my squash/tomato sauce rut. Thank you.

 

Kelly
January 25, 2012

I notice you leave the squash skin on. I have never used the delicata squash, but I know from past experience with other squash that the skins can be bitter and tough. How are the delicata skins in this recipe?

 

Erin "The Food Fairy"
January 25, 2012

As always, this recipe looks gloriously tasty, and beautifully shot! I will be trying this in the next week or two! Keep 'em coming!

 

Maia Brindley Nilsson
January 25, 2012

I feel your pain. When I went back to my vintage shop on the corner the matching teak Scandinavian Modern nightstands were sold. Really painful, especially since you can buy those items for such a steal here in Sweden. They would have cost me an arm and a leg in Boston. I haven't gotten over picturing them in my bedroom yet. Hopefully you get over the robin's egg blue stools more quickly, although they sound memorably lovely.

 

kasawonderful
January 25, 2012

PS: I love the flowers-it reminds me-do you cook with lavender much? Any suggestions?

 

Polly464
January 25, 2012

Just an aside on the Stinging Nettles: I took them on a regular basis for 2 months to try to control my allergies. They worked very well but, they screwed up my monthly cycle (reducing the cycle to every 14-16 days is not good). Women of child-bearing years should limit their use.

 

Wendy
January 25, 2012

After looking at those beautiful photographs how could I not try this recipe! The colors are amazing! Although my finished product will never look same, it's fun trying!

 

Kelly @ Inspired Edibles
January 25, 2012

Love your kitchen window sill...

 

Holly (The Apiarist)
January 25, 2012

I recently missed out on a little table at my local thrift shop that I had been considering buying--so sad! On a happier note, I am very intrigued by the combination of flavors this dish has to offer! The molasses just might convince me to make it this weekend. Thanks!

 

Anne
January 25, 2012

Mmm, some of my favourite ingredients, and such gorgeous photos! Thanks for introducing me to Bryant Terry, his stuff looks great.

 

RH
January 25, 2012

So the squash gets baked twice?


HS: Hi RH - yes, twice.

 

Hilda
January 25, 2012

This looks delectable! Squash is all I'm craving right now!

 

Dramatic Pancake
January 25, 2012

Gorgeous! I love all of the contrasting colors (and flavors) going on here. I am also going to have to check out Bryant's book - sounds wonderful!

 

Emily, the fregan wannabe
January 25, 2012

Heidi, I've seen you mention brewing several times on your blog. What do you do with your spent grain? I've found recipes for granola, bread, cookies, and crackers, but I've had limited success. I was hoping you might have some go-to recipes that are tried and true. Thanks for all your inspiration!

 

The Healthy Apple
January 25, 2012

So elegant, Heidi. Lovely dish.

 

Jess
January 25, 2012

Wow, I just discovered your blog and I love i! Such gorgeous pics and amazing recipes!!! I'm going to try this recipe w/ butternut squash. I have all the ingredients but the miso. Are you referring to miso paste? I havent seen it around here locally (Richmond VA) but I'm officially on the hunt for it now! I cant wait to try this out!

 

Les
January 25, 2012

Have a delicata and tofu--will add in some broccoli as well. Missing the OJ. Can you suggest a substitution for that?

 

Virginia
January 25, 2012

Last fall I stocked up on butternut squash. They keep well in my cool, dark pantry. I'm always searching for great butternut squash recipes. This one will be on the dinner table tonight.

 

Leah
January 25, 2012

looks beautiful and inspiring

 

Taylor
January 25, 2012

This dish looks absolutely gorgeous. To my delight I have a bag full of goodies from the farmer's market today and will be making my own version tomorrow. Your photos are amazing!

 

Beverly Jane
January 25, 2012

Oh My Heidi, This looks too pretty to eat!! What wonderful photography and then a chance to EAT it too!! WOW

 

Meg
January 25, 2012

How did you know I just started experimenting with miso and my boyfriend wants me to make more squash??? Yes, he does want more squash--weird!!! And great.

 

Lizzy (Good Things)
January 25, 2012

Heidi, your marinade/sauce with the Tamari, Maple Syrup and Sesame sounds like a lovely combination of flavours. As we come into Autumn down under, I will look into this recipe.

 

Emilia
January 25, 2012

This is a recipe I don't want to miss!

 

Katherine Deumling
January 25, 2012

What a fabulous twist on bryant's recipe. I can't wait to try it. And I am forever grateful to bryant for introducing me to you/your blog.

 

Beautiful photos as usual. Love the shot of the squash on the counter. I have yet to experiment with miso. I need to give it a try!

 

Mira
January 25, 2012

What a good looking dish! My usual go-to vinaigrette for salad green has been miso, tamari, maple (and a wee bit of ginger), yet adding it to vegies like squash is such a great idea. Thank you!

 

heather @ chiknpastry
January 25, 2012

this reminds me of the one in SNED. i made that the other night and LOVED it. i should have been using miso a long time ago, but unfortunately i just started not too long ago. so pungent-but-awesome!

 

devlyn
January 25, 2012

Thank you! I've been looking for more ideas for using delicata squash - I have a ton left over from my CSA and hope they'll last me through the winter. ^_^

 

Joan
January 25, 2012

I don't think I've seen delicata squash before---farmer's markets or the market. But I will look for it for this recipe...

 

Stacey
January 25, 2012

Heidi,

Would you be willing to share some of your beer recipes? California common! Yum!

 

Anna @ the shady pine
January 25, 2012

I love the slices of squash all lined up on the tray. This looks a beautiful wintery dish.

 

Petal Niles
January 25, 2012

Heidi, did you know you can roast squash seeds? I hate to waste food (and my dad gets mad if I do) so i tried roasting the seeds of all different squashes and it comes out great! Just put them in a pan and roast, you don't even need to wash them after you take away the other guck. Tell me if you try it!

 

la domestique
January 25, 2012

I love the look of this dish- full of flavor, beautiful colors and shapes. Great photos!

 

Paula Sugarman
January 25, 2012

Cottage cheese pancakes? I want to know about them!

 

Jean
January 25, 2012

The colors in the dish are so beautiful. I like your new dish strainer. We had that one and also kept a nice tidy towel under it.

 

sarah
January 25, 2012

Thank you so much for letting me know he has a new book! Vegan Soul Kitchen is one of my favourite cookbooks. Looking forward to gett a new one!

 

kale @ tastes good to me!
January 25, 2012

I just have to tell you, I was helping someone move the other day and as I stocked the bookshelf I saw one of the handful of English books - your cookbook!! I kind of flipped out and showed so much excitement she might be scared of me now. But it was worth it. To see your book!!

 

Ann from Montana
January 25, 2012

Your riffs are always inspiring! I am currently eating my own riff on your adzuki bean stew which I was so pleased to find.

For me, this post is an introduction to Miso. Thank you!

Oh...I have been enjoying rosemary syrup (since your post) with all of the wonderful CA citrus available at my local organic grocery. I am hooked...fav being Meyer Lemon/Clementine/Blood Orange/Rosemary Syrup with my own scrumptious carbonated well water.

 

persuede
January 25, 2012

Just bought some delicata squash adn was looking for a recipe that was more inspiring than the usual roasted variety. Can't wait to try, sounds (and looks) delicious!

 

Katie
January 25, 2012

This looks so great! I'm so glad for a recipe highlighting what is actually available where I live at this time of year, too. Being way up north there isn't much in the way of fresh local produce, but squash we have!

 

Rebecca
January 26, 2012

Oh Heidi your pictures kill me, and your food would too if I ate it !
It's all so gracefully put, you're an inspiration.
Super Natural Every Day is on by bedside table and I keep looking through it and marvelling even if I'm too lazy to cook these days...

 

Skye (Skye Loves...)
January 26, 2012

Love the combination of butternut squash and tofu. Divine. Can't wait to taste it.

 

greenthyme
January 26, 2012

Heidi, you are the only one who could make tofu look that appetizing.

 

J
January 26, 2012

Looks colorfully delicious! I'm excited to try it. Thanks for a great post!

 

Nikita
January 26, 2012

This sounds delicious! I've been hooked on delicata squash ever since making your miso-curry squash recipe.

 

Liza
January 26, 2012

I made a version of this last night -- I sauteed the tofu, though, after tossing it in rice flour that I seasoned with salt and Japanese chili powder, and cooked the sauce down a bit before pouring it over the tofu. It was GREAT.

 

Hilary
January 26, 2012

Looks delish! I have yet to find delicata squash yet here in Canada, its like torture! any idea if it goes by a different name, or what a good substitute is? Oh and by the way, I just bought your new cookbook, absolutely beautiful! cant wait to dig into those recipes!

 

Emma
January 26, 2012

Hilary- you can buy delicata squash at the farmer's markets in Toronto. They are somewhat similar to acorn squash, though I think they are more flavourful.

 

Katie
January 26, 2012

I'm so glad you added the tofu to this recipe--I always appreciate creative ways to add a a little protein. I'm going to have to search for a squash worthy of this recipe!

 

Jennifer (Delicieux)
January 26, 2012

This looks divine!!! I love your beautiful crescents of squash. I adore squash and have some miso kicking around in the cupboard I am yet to use.

 

amy
January 26, 2012

Looks delicious!! I'm wondering about the roasting temperature. Isn't 425 degrees a bit high for toasted sesame oil? I'm thinking that it is one of the more delicate oils and breaks down around 300 degrees or less. Any thoughts...

 

Trish
January 26, 2012

Heidi you NEVER cease to amaze me! I am so excited you brew beer!

 

Cookie and Kate
January 26, 2012

I picked up some beautiful delicata squash and white miso on my last big trip to the natural foods store. This is perfect, Heidi. Than you!

 

elizabeth
January 27, 2012

Tried this last night! It was absolutely delicious. I found some beautiful delicata squash at Whole Foods. Leaving the skin on was new to me, too, but it was thin (and, well, delicate) and gave a nice crunch after being roasted. I tossed it with chopped arugula and basil with a squeeze of fresh lemon. Yum!!

 

elizabeth
January 27, 2012

I forgot to mention... the hardest part was splitting the squash in half. I always feel like I am going to lose a finger. Any tips on that?

 

I could just eat those pictures!!! I can't wait to try this recipe!! So sad winter is almost over and the fresh squash from the garden will be gone :( I have a feeling this is a recipe I will want to make more than once before the end of winter!

 

Jaymie
January 27, 2012

Heidi Help! Sorry to post this one, I couldn't find any other way to contact you but I was looking for the Cardamon Cake recipie you use to have on the blog. It doesn't seemed to be in any of your books either. I made a giant, three tiered one with choc ganache and vanilla frosting last year for a Hindu wedding and now I'm called upon to repeat that great sucess. Can you tell me where I might find the recipe? Thanks so much. I should send you some pics; it looked so damn edible for a wedding cake. Love your generous work!

HS: Hi Jaymie- are you 100% positive it was my site? I'm drawing a blank - but that doesn't mean much. If you can describe the cake in more detail, that would be great. Also, maybe it was on another food blog? Hope I can help you get to the bottom of this.

 

Tempy
January 27, 2012

I am pretty sure if I mentioned the word "Tofu" I would see tumbleweeds rolling in the kitchen while my house mates ran into the Expedition and ran for the hills. But I can see this sqash tossed with olive oil, vegetables, and some fresh basil next to a side of skinless chiken breasts, or Tilapia. And I can see them returning shily into the house after the Tofu scare is over. =)

 

Reem | Simply Reem
January 27, 2012

Beautiful!!!
It looks so delicious, just perfect....
I love how clean and simple your approach to food is .
Delicious!!!!

 

Allison
January 28, 2012

My two favorite chefs/cookbook authors on one site! I LOVE Bryant Terry and am thrilled to see your name in his new book! Thanks, Heidi!

 

Julie Boston
January 28, 2012

Just saw something written about you in Remodelista, I love your blog. Noticed you love PARIS as we do. We have an apt. in the Marais we rent when we are not there. Let us know if your ever interested. Will keep reading your blog!!

Thanks for sharing,
Julie Boston

 

Taru
January 28, 2012

the colors reminds me of fall in the northern hemisphere , would like a bit of that here in the caribbean.

World Tour Stories - two lovers sailing around the world

 

Caitlin- A girly girl
January 28, 2012

This looks so good!

 

kara
January 28, 2012

I used kabocha squash instead and chopped up some curly kale and massaged it with some of the dressing. Tossed it all together and it was divine! Thank you Heidi!!

 

Tasha @Tashasdish
January 28, 2012

I've been looking for more recipes with delicata squash - looks amazing!

 

Emm
January 28, 2012

To Jaymie- was it Heidi's brown butter spice cake recipe you're looking for?

 

molly
January 29, 2012

this sounds absolutely fabulous.

 

purvasha
January 29, 2012

wow. looks amazing. I love squash.

 

Jessica @ Hungrygems
January 29, 2012

You won't need those horseshoe cuts of squash for good luck in health with the nutritious power this dish packs!

 

Cindy
January 29, 2012

Thank you for this recipe! My friend and I just made this and it was delicious!

 

Jocy
January 30, 2012

Hello, What would you recommend substituting molasses with? In Cambodia, molasses is hard to find.

 

Grace @ What Grace Cooked
January 30, 2012

That marinade sounds AMAZING - I've been meaning to pick up some miso paste to experiment with, and now I must do so. I imagine this would be great on an assortment of oven-roasted goodness!

 

sasha
January 30, 2012

Delicious flavors, but I was unhappy with how mushy it came out. I followed your instructions to a T, so I'm trying to figure out where I went wrong. I used kabocha squash instead of delicata, but i don't think that was the reason. Any ideas on how to make it all more crispy/firm, instead of mush? otherwise, lovely flavors!

 

Duff
January 30, 2012

This is a great recipe. I have made it twice. The 2nd time, I used Ponzu in place of the tamari/lemon juice. It was, imho, even a little bit better.

 

EatFree
January 31, 2012

The way the squash was cut into rings makes it so much more appetizing!

 

angel
January 31, 2012

I just made this, but since my baby didn't let me go to the grocery store, I made it with sweet potato, using extra maple syrup instead of molassas, and no lemon juice. Oh, and no tofu. It was really tasty, but I think the lemon juice and tofu would make it even better.

 

Rob
January 31, 2012

Mmmm, yummy! I just so happen to have a lovely squash on the counter in need of some cooking. I think I may have to give this one a try!

 

Laura Diaz
February 1, 2012

A friend recently told me about your website and after trying this recipe, I'm hooked!! Absolutely delicious! I added snow peas and served with a side of quinoa. This will become a new favorite in my house!

 

Nikki Gale
February 2, 2012

Amazing! I've been looking for a good recipe to re-vamp my relationship with Tofu...

 

Malli
February 2, 2012

The squash looks absolutely divine in the photos, sweet juicy slices of squash are an absolute treat in this dish! Fabulous combo:)

 

Beautiful! Love the colours of purple, green and yellow combined.

 

Ivona Poyntz
February 4, 2012

Looks really flavoursome: shall try this weekend

 

GG Mora
February 8, 2012

I made this tonight, with some crazy hard-shelled squash that was a full-body workout to peel and chop...

I tossed the marinade (which I augmented with a goodly tablespoon of sambal oelek) and squash with a full bunch of red kale, chopped coarsely. This will become part of my regular weeknight rotation – it was delicious (and nicely 'low-impact').

 

referencement
February 9, 2012

I love, thank you for this delicious recipe.

 

May I have that recipe
February 14, 2012

This looks awesome! Love the combination of squash and miso, and adding tofu is a brilliant idea! Can't wait to make this!

 

Valentina
February 15, 2012

Another amazing dish. I love your blog..so inspirational!
x
Valentina de Pertis

 

Janie
February 23, 2012

Didn't have all the ingredients so used olive oil instead of sesame, doubled up on the maple syrup v. molasses, soy instead of tamari.
Served with a combination of red/black/brown rice and served with a arugala salad with olive oil, dijon mustard and balsamic vinegar and it was amazing. Thank you Heidi for all your fabulous recipes and spectacular photos!