A Sweet and Savory Delicata Squash

My counter is filled with tomatoes; German Pinks, Brandywine, Early Girl, Juliet, Sweet 100’s, Mortgage Lifter, and Better Boy. I’ve made 2 batches of sauce and there is definitely another one later this week.

We have consumed countless toasted tomato and mayo sandwiches, had them in salads, with eggs, in ratatouille, tarts, and galettes. Let’s just say the tomatoes are ripening at a rapid pace. But there is truly nothing like a fresh tomato that you’ve just picked from your garden there is no comparison to the grocery store variety even in peak season. 

I’ve also been harvesting at least 2 zucchini and summer squash a day - it’s time to chop and freeze these for winter soups, stews, and chili. The winter squash are continuing to grow and ripen and as luck would have it one of our delicata squash was ready. 

This is my first attempt at growing delicata. I’ve talked to other gardeners and my expectation was that I would get about 5 squash per plant, which isn’t great but I was still willing to give it a try because I love the flavor. To my surprise, we have 9 squash so almost double - my expectations have been exceeded!

The delicate flavor of delicata called for something a little sweet and savory so I combined 2 recipes, substituted vegan butter for regular unsalted, and served it on top of salad greens - it was delicious. 

Ingredients:

2 Delicata squashes halved lengthwise, seeded, and cut into 1/2-inch inch thick pieces

2 teaspoons sesame oil

1 tablespoon miso paste

1 tablespoon maple syrup honey and agave are fine substitutes

1 tablespoon vegan butter at room temperature

1 scallion finely sliced, for garnish (optional)

Toasted sesame seeds for garnish (optional)

Instructions:

Preheat the oven to 425ºF. In a bowl, add the sliced squash and toss with sesame oil to coat. Spread the squash in a single layer on a parchment-lined or well-greased baking sheet and roast for 30-35 minutes, turning once halfway through, until lightly golden on both sides.

While the squash is roasting, mix the miso, maple syrup, and vegan butter in a small bowl and stir to combine. Brush one side of the roasted squash with the miso-butter mixture and roast for another 10 minutes until the squash is glazed and brown. 

Remove to a platter and sprinkle with scallions and sesame seeds if desired. Serve warm or at room temperature.