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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.
Ingredients
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
Finish
- 1 tbsp balsamic vinaigrette (I used my Roasted Garlic Vinaigrette)
- 1 pinch salt
- 1 pinch pink peppercorn
Instructions
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.
Finish
- Place squash on a serving plate and sprink with a bit of vinaigrette, sumac, salt and peppercorns. Serve and enjoy!
Notes
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!