Roasted Delicata Squash

One of the best ways to make roasted delicata squash, inspired by my friend Molly Watson. This recipe uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, almonds and a bold miso harissa dressing.

Roasted Delicata Squash

I have Molly Watson to thank for the inspiration here. Years ago she created a miso-harissa slather she used on roasted delicata squash. This was a combination of ingredients that had never crossed my mind, but sounded fan-tas-tic. Building on her idea, I decided to do a roasted delicata squash platter of sorts. I used the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds and her miso + harissa idea. You know it was good, right? It really was.

The flavor was bold and vibrant and it was a breeze to make - no need to peel this type of squash. The vibrant yellow-rimmed slices along with pink-skinned radishes and flecks of green kale were a nice way to bring some color to the winter table.

roasted delicata squash on a platter along with potatoes, kale, and almonds

Roasted Delicata Squash: Variations

You can do endless riffs on this depending on what you have on hand, or what is in season. Here, I reached for kale to get some green in the mix, and the nuts for their texture and crunch, but feel free to play around with general idea. here are a few ideas people have mentioned in the comments!

  • Sweet & salty: Sagan comments about a related recipe she loves, “I had a recipe on the menu a few years back that had roasted squash, sliced like yours, with pickled red onions, peanuts, and salad greens. the dressing mostly from the pickled onion juice, so a little sweet and salty.”
  • Wild style: Kate got a little wild! “ I improvised wildly based on what was in my kitchen, and got this: acorn squash with red potatoes, tossed in a mixture of golden miso, pickapeppa sauce, sriracha, and black olive paste. Swiss chard, tossed with the lemon juice and my version of the miso sauce, with radishes and regular toasted almonds. I thought it was going to be weird but it was great!”
  • Sweet potato: Esther struck out on the delicata front, but reports back, “I couldn’t find delicata so made this with sweet potato instead – which was delicious!”

More delicata squash recipes

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Roasted Delicata Squash with Harissa Miso

5 from 1 vote

Have a look at the post up above if you have trouble sourcing delicata squash. There are people who have done versions with other winter squash as well as sweet potato.

Ingredients
  • 1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried
  • 3/4 pound / 12 oz / 340 g delicata squash
  • 1/4 cup / 60 ml extra virgin olive oil
  • scant 1/4 cup / 50 ml white miso
  • scant 1 tablespoon harissa paste
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 ounce / 45 g kale, de-stemmed and finely chopped
  • 4 radishes, very thinly sliced
  • 1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts
Instructions
  1. Preheat the oven to 400°F / 200°C degrees. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on these squash.
  2. In a small bowl whisk together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup / 80 ml of the miso-harissa oil. Use your hands to toss well, then turn everything out onto a baking sheet. Bake until everything is baked through and browned, about 25-30 minutes. Toss once or twice along the way after things start to brown a bit. Keep an eye on things though, you can go from browned to burned in a flash.
  3. In the meantime, whisk the lemon juice into the remaining miso-harissa oil. Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.
  4. Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.
Notes

Serves 2 to 4.

Serves
4
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
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Comments

I made this back when it was posted, and I was reminded of it from one of your recent posts. Was totally craving the "dressing" today, then looked back at the recipe with the kale, marcona almonds, radishes, and now I REALLY REMEMBER how wonderful this dish was! Thank you for all your inspiration! Been following you for about 3 years, and your recipes I try the MOST!

Julia

I scraped the last bit of harissa from the little jar for this recipe. I used half of an acorn squash and tossed in some whole garlic cloves for the roasting. Mmmmmm good--another lovely recipe, Heidi! Keep on keepin' on.

Deena

I am chewing on it as I write--just had to pop over to say how yummy it is. That dressing is amazing--I had leftovers and will look forward to using it as a salad dressing. Didn't have the radishes and used red miso instead of white. Used the marcona almonds. I don't think I would want to change a thing when I make it again (which will be soon!).

bria

great post! I love delicata squash and always wonder why more people don't cook it. especially, since you don't have to peel it. I had a recipe on the menu a few years back that had roasted squash, sliced like yours, with pickled red onions, peanuts, and salad greens. the dressing mostly from the pickled onion juice, so a little sweet and salty. Your blog is amazing and very inspiring! I have just recently started blogging. check out my site if you can. congratulations on the saveur nomination!

tagan engel

Great idea! I improvised wildly based on what was in my kitchen, and got this: acorn squash with red potatoes, tossed in a mixture of golden miso, pickapeppa sauce, sriracha, and black olive paste. Swiss chard, tossed with the lemon juice and my version of the miso sauce, with radishes and regular toasted almonds. I thought it was going to be weird but it was great! Thanks for the inspiration.

kate

Even my meat-and-potatoes husband loved this. The thing I love about all your recipes is there's always one ingredient where you think, "huh?" and in this recipe that's the radishes. But they add such texture and great flavor to this dish.

Tonya

I just made this. It was easy to do and fantastic. Awesome! Also, I bought your book and it came in today, double awesome!

Erin

Lord! Was that GOOD! So easy and so amazingly delicious! Thanks!

Max

Lovely recipe, a great combination of flavors. So easy to make, thanks for posting it.

CBRDB

Made this tonight - absolutely delicious! I used a grapefruit spoon to clean out the seeds. I so enjoy your unusual combinations, and feel encouraged to experiment, myself.

Malia

Looks wonderful. I love the addition of marcona almonds.

Rose

sounds SOOOO good. that combo would never cross my mind either but that is why i read!! know what i'm making this week

Anonymous

I made this squash dish last night and it was amazing! So tasty! I loved the glistening kale and the slight crunch from the skins of the squash. The dressing is so flavorful and different. I will definitley make this again!

Courtney

Heidi - you continue to inspire me! I had never had Delicato squash before, but doing my shopping in Whole Foods last night I saw a small display of them and recalled this recent post. My husband refuses to eat squash, he tries it and doesn't dislike it - just doesn't want to eat it, and I am already always cooking multiple dishes for dinner most nights, so I try to make most of the veggies "joint." Well, I decided to roast one of the Delicatos night, and I am hooked. I roasted it plain, and it tasted almost like toasted marshmallows....heaven! I ate half night and just finished a delicious lunch of brown rice, black beans, wilted spinach, shaved carrot & the other half of my squash. I used a little chipotle chili powder, tiny bit of garlic, salt & pepper, but just tossing those simple ingredients from my fridge together was absolutely delicious. And, by the way, your carrot oatmeal cookies are amazing - we always have a container in the pantry. Thank you for sharing your talent.

Jennifer

I was so excited about trying these flavors when I first saw this recipe this morning. Just finished serving it to amazing reviews (including non-vegetarians). I used acorn squash, potatoes, sauteed red chard & thinly sliced walnuts. I had no harissa so I substituted some similar spices. Delicious! Thank you for the inspiration!

Jessica

I definitely need to get my hands on some harissa paste. On the kale - why not include the stems? I always do, cut 'em into thin rounds.

Michelle @ Find Your Balance

i am cooking it now. i used carnival squash. i didn't find harissa and i would loiev to see how the orginal one tastes like. i made my own one with what i had, it a really nice and colorful dressing. i used barley miso and it tastes great. any ideas on anothe dish to make it a bigger meal. my hgusband is a runner and i know he will be giving me the look about this as supper

ivana

this looks delicious~ and what simple ingredients... mmmmm thanks!

marisa

yum, what an unusual pairing of miso with harissa. really imaginative. i also wanted to tell you that i have been making the clemenquat salad from super natural cooking as much as i possibly can before clementines and kumquats disappear from the market this spring. the combination is brilliant!!

ann

That dish looks absolutely beautiful! It inspires me to experiment with squash. I love it but never seem to buy it regularly. I do have some acorn squash in my kitchen right now so I'm going to try to be creative with it!

jaclyn@todayslady

I just tried delicata squash for the first time about a week ago and it was delicious, so I will definitely have to try this!

Jessie

so funny -- i went to a potluck last night and thought about making the delicious pasta w. harissa, kale + olives you made a while back (one of my favorite things -- i add feta + hard boiled eggs). instead + in a crunch i quickly threw squash + apples w. olive oil, thyme + curry in the oven and ended up putting them in a brown rice salad (also added sauteed onions + garlic, honey, curry, cayenne etc.). the random rice ended up being really good but now that i've seen this post using harissa on squash i'll go in that direction for my next rice salad:) looks great!

sasha

Looks simple in the photo but for sure its richly delish! Kudos again to you :)

The Artist Chef (Joanie)

I don't comment as much as I read your blog but I have got to tell you, I'm astounded by the array of vegetarian ideas you have on your blog. I love everything here. I especially love the dips you make... they've been a huge success in my house and everybody asks me how I made it!

The Purple Foodie

The LA Times's Amy Scattergood gave us an excellent article on harissa in September 2007 that included recipes for basic and tomato-pepper harissas. Excuse me now - I have a date with a delicata squash. Thanks for pointing the way, Heidi

Joan

I love harissa. I imagine it tastes really good with the squash and kale. yummy! Nisrine

Dinners & Dreams

I love harissa. I imagine it tastes really good with the squash and kale. yummy! Nisrine

Dinners & Dreams

I would have never thought of pairing miso with harissa....or radishes with squash for that matter! What an interesting recipe. I feel healthier just looking at it.

Erika from The Pastry Chef At Home

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