Delicata squash has one great advantage over its winter squash cousins: the skin is thin enough to eat, no peeling required. Sliced into rings and brushed with a savory miso glaze before roasting, it turns caramelized and slightly chewy at the edges, sweet and tender in the middle.
Ingredients
- 2 delicata squash, sliced into 1/2-inch rings, seeds removed
- 2 tbsp olive oil
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 clove garlic, grated
- 1 tbsp sesame seeds
- 2 scallions, thinly sliced
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment.
- Toss squash rings with olive oil and arrange in a single layer on the sheet pan. Roast 15 minutes.
- While squash roasts, whisk together miso, maple syrup, rice vinegar, sesame oil, and garlic until smooth.
- Flip squash rings, brush generously with the miso glaze, and roast another 10 minutes until glaze is caramelized and squash is fork-tender.
- Transfer to a platter and top with sesame seeds and scallions.
Nutrition Facts (per serving)
| Calories | 150 |
| Total fat | 7g |
| Total carbohydrates | 21g |
| Dietary fiber | 3g |
| Protein | 3g |
| Sodium | 390mg |
Why This Is Good for Your Gut
Miso's fermentation with Aspergillus oryzae generates enzymes and small peptides that can ease digestion, and its soybean base delivers oligosaccharides that act as prebiotic fiber. Delicata squash skin, which stays on here, adds insoluble fiber that supports regularity alongside the beta-carotene and vitamin A in the flesh.
Squash season, handled correctly.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
