Every once in a while, you come across a vegetable dish that’s so good that you wonder why you cooked the rest of the meal. Folks, that would be this squash dish. Seriously. My Roasted Delicata Squash with Miso Butter is absolutely delicious. Sweet, creamy, salty and umami…and so simple to make too! This is a must have dish on your holiday menu this year. It’s that good.
To start, preheat your oven to 400 deg F. Wash and slice one large delicata squash in half. Scoop out the seeds, then slice each half into ¼ inch moons. There is no need to peel the delicata squash; it’s skin will become tender as it bakes. Place the sliced squash onto a large baking sheet and drizzle with 2 tablespoons of olive oil. Season the squash with a pinch of kosher salt. Toss the squash with your hands to evenly coat the squash in the oil and salt. Roast the squash for 15 minutes, flip the squash and roast for another 15-20 minutes or until caramelized and tender. Remove the pan of squash from the oven and set aside.
In a small skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of red miso over medium-high heat until hot and bubbly. Immediately pour the miso butter over the roasted delicata squash. Use a spatula to toss the squash and butter together. Serve while hot. This recipe will serve 4, or 6 if including other side dishes.
Roasted Delicata Squash with Miso Butter
Ingredients
- 1 large delicata squash
- 2 tbsp olive oil
- pinch of kosher salt
- 2 tbsp unsalted butter
- 1 tbsp red miso
Instructions
- Preheat an oven to 400°F.
- Wash and halve the delicata squash, scoop out the seeds, then slice the squash into ¼-inch half moons.
- Place the squash on a large baking sheet, drizzle with oil and season with a pinch of salt. Toss the squash to coat.
- Roast the squash for 15 minutes, flip, then roast for another 15-20 minutes or until the squash is caramelized and tender.
- Remove the pan of squash from the oven and set aside.
- In a small skillet, heat up the butter and miso until hot and bubbly. Pour the butter over the squash and toss to coat. Serve the squash while hot. Enjoy!
