Looking for a last-minute side dish to grace your Thanksgiving table? Want something different but not over the top crazy? How about Miso Roasted Delicata Squash? Tender and savory with a touch of sweetness, this side dish almost didn’t make my Thanksgiving table!
We did Thanksgiving last weekend. My husband and number one taste tester is currently in India on a business trip. Not wanting him to miss out on family time, or all the joys of a tummy filling Thanksgiving meal, we invited friends over, roasted a turkey and filled our table with all sorts of delectable eats, but this miso roasted delicata squash? Well, let’s just say I kept eating it. And eating it. And eating it.
I love most winter squashes, but some, such as butternut, take a lot of work to prepare. With everything else that needed to be done for turkey day, I wanted something quick. Delicata squash doesn’t have to be peeled, its thin skin is completely edible and by slicing it, roasting takes 30 minutes instead of forever.
After a quick roast, I gently toss the slices into a miso butter mixture that has a touch of honey and rice wine vinegar stirred in. They go back into the oven for a few more minutes so the flavors can infuse and in no time at all Miso Roasted Delicata Squash is starring right alongside your turkey.
I would love to know your thoughts. Leave a comment below or if you make Miso Roasted Delicata Squash take a picture and post it on Instagram! Make sure to tag me @MosesFamilyTable
- 6 Delicata squash, halved lengthwise, seeds removed
- 1 tbs veg oil
- 2 tbs white miso
- 2 tbs honey
- 1 tbs rice wine vinegar
- 2 tbs unsalted butter, room temperature
- Preheat the oven to 425 and line two large rimmed baking sheets with parchment.
- Slice the delicata squash into 1/2 inch slices and toss with the tablespoon of veg oil.
- Lay the slices out onto the baking sheets in a single layer, and roast for 20 minutes
- Meanwhile, combine the white miso, unsalted butter, honey and rice wine vinegar in the bowl you tossed the squash and oil in before roasting.
- After 20 minutes, remove the squash and toss it with the miso butter mixture.
- Return the squash to the sheet pans and roast for another 10-15 minutes or until tender.
- Serve warm or at room temperature.
- Miso is a fermented soy bean paste and can be a bit salty depending on the brand. Make sure to taste your finished squash before seasoning with anymore salt.