This is a lightened up squash recipe you can make all year round! The combination of sweet delicata squash, savory miso and salsa-like stuffing puts this healthy comfort food in its own category. Delicious with fish, pasta or rice!
Roasted Delicata Squash With Miso Salsa
What is your favorite winter squash?
Butternut? Acorn? Spaghetti?
We all seem to have one or two types we feel more comfortable cooking with.
In my case, I’d say it’s a toss between delicata, spaghetti and kabocha squash. I love the stringy element of spaghetti squash since it can be used as a substitute to noodles, on those days I want to lower my intake of carbs. I love kabocha squash because the skin doesn’t need to be peeled which makes cooking super quick and easy. The same can be said about delicata squash but what I love most about it is how pretty it looks on a plate.
Those beautiful green stripes brushed against a bright yellow background make it impossible to resist. It’s nature’s best piece of rustic art!
For this recipe, I wanted to create something totally different than what you are used to seeing when Googling ‘squash recipes.’ There is no cheese, bacon or scallions here – only fresh veggies tossed in a white miso and vinegar sauce. What you get is a roasted delicata squash that’s tender, light, savory, sweet and tangy.
And yes, of course, it’s super healthy!
How to cook delicata squash
Cooking delicata squash is E-A-S-Y!
Because of its smaller size and softer skin, no muscles are needed to slice through it. The skin is also edible which makes it a time saver in the kitchen! All you need to do is scoop out the seeds, slice it either in half or into half moon pieces, drizzle a little olive and throw the whole thing in the oven for 20-30 minutes, at 350ºF. It’s a no fail technique that always yields great results!
The taste is sweet but much milder than butternut squash. It goes well with just about anything – I’ve added it to Thai curries, farro bowls, even soups!
The magic of miso paste
My pantry is always stocked with two different types of miso pastes: white miso paste and awase miso paste.
Miso paste is a powerful flavor booster that can add a completely unique dimension to a dish. You know when you make something that’s yummy but lacks a certain je ne sais quoi?
Miso paste can probably fix it.
What is miso paste?
Miso paste is made from a mixture of fermented soybeans, rice koji, water and salt. There are many different types of miso pastes but the three most popular are:
White miso (shiro miso – 白味噌)
The mildest, sweetest type of miso paste. It’s light yellow and has the shortest fermented period. This is the most versatile miso paste and can be added to soups, salad dressings, sauces, marinades and glazes.
Awase miso (合わせ味噌)
This is a mix of red and white miso paste. It’s the one I most often use as I find the balance between sweet and salty to be just right for my dishes. It goes well with just about anything.
Red miso (aka miso -赤味噌)
The most pungent variety. I don’t use this one very often because I find the taste to be almost too smoky. Needless to say a little goes a long way! Red miso paste is excellent in heartier dishes such as stews, sauces and marinades for red meats.
Health Benefits of miso paste
Miso paste is high in protein, vitamin K and zinc. It’s also packed with probiotics and can help lower blood pressure. It can also fight heart diseases and certain types of cancer.
And here’s one fact you probably didn’t know about miso paste – It’s great at relieving fatigue. Think of miso soup as the ideal mid afternoon snack next time you suffer from the 4 o’clock slump!
Unfamiliar cooking with miso paste?
Fear not as it’s one of those ingredients that’s very easy to use! It goes particularly well with dishes that need an extra kick of umami, a hint of smokiness or something more complex than just salt. It can also complement sweeter dishes too, just go easy on the amount. Start with as little as 1/2 teaspoon and work your way up until the desired taste.
Only a tablespoon of miso paste is needed for this dish.
I’ve become so enamored with the combination of sweet tomatoes and awase miso that I use it on avocados and as a topping for burgers!
For this roasted delicata squash recipe, I’ve added a few additional ingredients; chopped yellow bell peppers and celery for crunch, plus a little rice vinegar to round up the flavors nicely.
The miso salsa can be made ahead of time and kept refrigerated for up to 6 hours before serving. Leaving it for too long will ruin the texture of the tomatoes which is why I’m suggesting a 6 hour guideline. The fresher the salsa, the better!
Other delectable squash recipes:
- Spaghetti squash and mushroom croquettes
- Spaghetti squash yakisoba style
- Baked acorn squash with kale and cheesy mushroom sauce
- Vegan butternut squash soup
- Mexican spaghetti squash casserole
Did you like this Roasted Delicata Squash With Miso Salsa Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!