Miso, Sumac Roasted Delicata Squash

by Ian Wickman

Miso, Sumac Roasted Delicata Squash

Deep rich flavors, beautiful silky texture, a bit of acid, and delightful pops of flavor. Fantastic and simple roasted squash recipe.
Course Side Dish
Keyword roasted delicata, roasted delicata squash
Prep Time 5 minutes
Cook Time 30 minutes
Author Ian Wickman


Roasted Delicata Squash

  • 1 each delicata squash (I used a beautiful honeyboat delicata, a little sweeter and richer than normal delicata)
  • 1 tbsp olive oil
  • 1 tbsp sweet white miso
  • 1 tsp pink peppercorns
  • 1 tsp ground sumac


  • 1 tbsp balsamic vinaigrette (I used my Roasted Garlic Vinaigrette)
  • 1 pinch salt
  • 1 pinch pink peppercorn


Roasted Delicata Squash

  • Preheat the oven to 425 degrees F.
  • Cut squash in half and scoop out seeds. Cut into 1/4 inch slices and place in a bowl.
  • Mix olive oil, miso, pink peppercorns, and sumac together in a small container.
  • Toss squash slices in miso mixture until well coated. (Can take a little work but don't be afraid to get in there with your hands).
  • Place squash in a single layer on a cookie sheet and roast for about 15 minutes. Turn slices and cook another 15 minutes or so until they are cooked through and are picking up a little char. Remove from oven.


  • Place squash on a serving plate and sprink with a bit of vinaigrette, sumac, salt and peppercorns. Serve and enjoy!


These roasted delicata squash were part of a series of recipes I made with a beautiful bunch or organic squash that Bay Baby Produce sent me to play with!

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