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 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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Comments

  • 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!

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

    Anna @ the shady pine
  • Heidi, Would you be willing to share some of your beer recipes? California common! Yum!

    Stacey
  • 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...

    Joan
  • 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. ^_^

    devlyn
  • 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!

    heather @ chiknpastry
  • 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!

    Mira
  • 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!

    Brandon @ Kitchen Konfidence
  • 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.

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

    Emilia
  • 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.

    Lizzy (Good Things)
  • 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.

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

    Beverly Jane
  • 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!

    Taylor
  • looks beautiful and inspiring

    Leah
  • 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.

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

    Les
  • 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!

    Jess
  • 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!

    Emily, the fregan wannabe
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