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.

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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 minutes - Cook time: 70 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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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!

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

So the squash gets baked twice?

HS: Hi RH - yes, twice.


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

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!

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!


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.


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

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.

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

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?


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.

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

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.

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

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 :-)

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 ;)


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.

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.

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