Miso Sesame Winter Squash
Inspired by a recipe in Bryant Terry's cookbook, The Inspired Vegan. Roasted winter squash (and tofu) is combined here with a wonderful miso, maple, sesame and citrus sauce.
This roasted winter squash medley is a riff on one of the recipes in Bryant Terry's cookbook, The Inspired Vegan. I’m a forever fan of Bryant and his flavor and ingredient combinations for good reason. His recipes are always flavor-forward, and across the span of a book he tends to pull from a global pantry. Beyond that, he's just the sort of person I like to turn to when I need someone to yank me out of the occasional culinary rut every cook finds themselves in. It was his Molasses, Miso, and Maple Candied Sweet Potatoes that caught my attention.
While I didn’t have sweet potatoes, I went ahead based on what I did have on hand. By swapping in delicata squash and tofu for the sweet potatoes, you’re looking at what turned out to be a spectacular one-pan meal. If you end up liking this recipe, be sure to take Bryant’s amazing green rice for a spin.
The Game Plan
Here's how today's recipe shapes up. Your primary ingredients are tossed with a citrus-spiked, maple-molasses marinade of sorts. The sappy sweetness is balanced by the salty complexity of miso and tamari/shoyu. A toasted sesame backdrop is added for good measure. It works brilliantly. Thinking more about it, I imagine you could use the sauce/marinade to roast any number of ingredients beyond winter squash or sweet potatoes - for ex: tempeh, broccoli, cauliflower. Let me know if you do a take on this that works particularly well!
Slice the squash lengthwise, clear out the seeds (above), and then cut across into thin, fast-roasting, crescents (below)!
I'm re-emphasizing the fact that you can leave the skin on delicata squash. It's edible and a key part of what makes them one of my favorite squashes to use - fast and flavorful. Roasted winter squash of other varietals should generally be peeled, although I often leave the skin on kabocha squash.
For this recipe, opt for extra-firm tofu. I like to cut it into little cubes (see above) not much larger than then ones you might get in a miso soup at a restaurant. Enjoy!
A Couple Variations
- Make it spiced: GG Mora weighed in with this, “I tossed the marinade (which I augmented with a goodly tablespoon of sambal oelek) and squash with a full bunch of red kale, chopped coarsely. This will become part of my regular weeknight rotation – it was delicious (and nicely ‘low-impact’).”
- Ponzu style: Duff shares, “This is a great recipe. I have made it twice. The 2nd time, I used Ponzu in place of the tamari/lemon juice. It was, imho, even a little bit better.”
More delicata squash recipes
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Miso Sesame Winter Squash
As I mention up above, I used unpeeled, seeded delicata squash here, but you can use other winter squash. Peel it first though. Bryant uses 2 1/2 lbs. peeled sweet potatoes and no tofu.
- 2 pounds delicata squash (~3), halved, seeded, and cut into 1/2-inch inch thick pieces
- 2 tablespoons toasted sesame oil
- 2 tablespoons molasses
- 1 teaspoon tamari or shoyu
- 2 tablespoons pure maple syrup
- 1 heaping tablespoon white or yellow miso
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon grated lemon zest
- 5 tablespoons water
- 8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes
- Various toppings: toasted sesame seeds, chopped arugula, basil, basil flowers, lemon wedges
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Preheat the oven to 425°F / 220°C, with a rack in the middle.
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In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.
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In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.
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When the squash is deeply golden on both sides, remove from the oven.
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Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss gently a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed.
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Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).
Serves 4-6.
Adapted from the Molasses, Miso, and Maple Candied Sweet Potato recipe in Bryant Terry's The Inspired Vegan.
Related Recipes
Roasted Delicata Squash
One of the best ways to make roasted delicata squash, inspired by my friend Molly Watson. This recipe uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, almonds and a bold miso harissa dressing.
Green Curry Porridge
A green curry porridge to keep you cozy as the weather changes season. This is a great way to use up winter squash and any herbs you have on hand. Rice and coconut milk form the base, and you get a kiss of spicy from serrano chile.
Bryant Terry’s Amazing Green Rice
A very special green rice. A blender of green juice made from kale, spinach, and a creamy stock is cooked with onions, garlic, green pepper, and long-grain rice. It all cooks together into an intensely green and fragrant pot of fluffy grains.
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Comments
How well does this reheat, or any recommendations on steps to do in advance for minimum baking time prior to serving? I’m thinking of doing this as a vegan main for Thanksgiving along with all the usual stuff, so I’m trying to figure out the timing of everything coming in and out of the oven.
Hi Ben – I haven’t tried a reheat here, but I suspect It might do pretty well!
Didn’t have all the ingredients so used olive oil instead of sesame, doubled up on the maple syrup v. molasses, soy instead of tamari.
Served with a combination of red/black/brown rice and served with a arugala salad with olive oil, dijon mustard and balsamic vinegar and it was amazing. Thank you Heidi for all your fabulous recipes and spectacular photos!
Another amazing dish. I love your blog..so inspirational!
This looks awesome! Love the combination of squash and miso, and adding tofu is a brilliant idea! Can’t wait to make this!
I made this tonight, with some crazy hard-shelled squash that was a full-body workout to peel and chop…
I tossed the marinade (which I augmented with a goodly tablespoon of sambal oelek) and squash with a full bunch of red kale, chopped coarsely. This will become part of my regular weeknight rotation – it was delicious (and nicely ‘low-impact’).
Looks really flavoursome: shall try this weekend
Beautiful! Love the colours of purple, green and yellow combined.
The squash looks absolutely divine in the photos, sweet juicy slices of squash are an absolute treat in this dish! Fabulous combo:)
Amazing! I’ve been looking for a good recipe to re-vamp my relationship with Tofu…
A friend recently told me about your website and after trying this recipe, I’m hooked!! Absolutely delicious! I added snow peas and served with a side of quinoa. This will become a new favorite in my house!
Mmmm, yummy! I just so happen to have a lovely squash on the counter in need of some cooking. I think I may have to give this one a try!
The way the squash was cut into rings makes it so much more appetizing!
I just made this, but since my baby didn’t let me go to the grocery store, I made it with sweet potato, using extra maple syrup instead of molassas, and no lemon juice. Oh, and no tofu. It was really tasty, but I think the lemon juice and tofu would make it even better.
That marinade sounds AMAZING – I’ve been meaning to pick up some miso paste to experiment with, and now I must do so. I imagine this would be great on an assortment of oven-roasted goodness!
This is a great recipe. I have made it twice. The 2nd time, I used Ponzu in place of the tamari/lemon juice. It was, imho, even a little bit better.
Delicious flavors, but I was unhappy with how mushy it came out. I followed your instructions to a T, so I’m trying to figure out where I went wrong. I used kabocha squash instead of delicata, but i don’t think that was the reason. Any ideas on how to make it all more crispy/firm, instead of mush? otherwise, lovely flavors!
Hello, What would you recommend substituting molasses with? In Cambodia, molasses is hard to find.
You won’t need those horseshoe cuts of squash for good luck in health with the nutritious power this dish packs!
Thank you for this recipe! My friend and I just made this and it was delicious!
wow. looks amazing. I love squash.
this sounds absolutely fabulous.
I’ve been looking for more recipes with delicata squash – looks amazing!
This looks so good!
I used kabocha squash instead and chopped up some curly kale and massaged it with some of the dressing. Tossed it all together and it was divine! Thank you Heidi!!
My two favorite chefs/cookbook authors on one site! I LOVE Bryant Terry and am thrilled to see your name in his new book! Thanks, Heidi!
Beautiful!!!
It looks so delicious, just perfect….
I love how clean and simple your approach to food is .
Delicious!!!!
I could just eat those pictures!!! I can’t wait to try this recipe!! So sad winter is almost over and the fresh squash from the garden will be gone 🙁 I have a feeling this is a recipe I will want to make more than once before the end of winter!
I am pretty sure if I mentioned the word “Tofu” I would see tumbleweeds rolling in the kitchen while my house mates ran into the Expedition and ran for the hills. But I can see this sqash tossed with olive oil, vegetables, and some fresh basil next to a side of skinless chiken breasts, or Tilapia. And I can see them returning shily into the house after the Tofu scare is over. =)
I picked up some beautiful delicata squash and white miso on my last big trip to the natural foods store. This is perfect, Heidi. Than you!
Tried this last night! It was absolutely delicious. I found some beautiful delicata squash at Whole Foods. Leaving the skin on was new to me, too, but it was thin (and, well, delicate) and gave a nice crunch after being roasted. I tossed it with chopped arugula and basil with a squeeze of fresh lemon. Yum!!
This looks divine!!! I love your beautiful crescents of squash. I adore squash and have some miso kicking around in the cupboard I am yet to use.
I’m so glad you added the tofu to this recipe–I always appreciate creative ways to add a a little protein. I’m going to have to search for a squash worthy of this recipe!
Hilary- you can buy delicata squash at the farmer’s markets in Toronto. They are somewhat similar to acorn squash, though I think they are more flavourful.
Heidi you NEVER cease to amaze me! I am so excited you brew beer!
Looks delicious!! I’m wondering about the roasting temperature. Isn’t 425 degrees a bit high for toasted sesame oil? I’m thinking that it is one of the more delicate oils and breaks down around 300 degrees or less. Any thoughts…
I made a version of this last night — I sauteed the tofu, though, after tossing it in rice flour that I seasoned with salt and Japanese chili powder, and cooked the sauce down a bit before pouring it over the tofu. It was GREAT.
This sounds delicious! I’ve been hooked on delicata squash ever since making your miso-curry squash recipe.
Looks colorfully delicious! I’m excited to try it. Thanks for a great post!
Heidi, you are the only one who could make tofu look that appetizing.
Love the combination of butternut squash and tofu. Divine. Can’t wait to taste it.
Looks delish! I have yet to find delicata squash yet here in Canada, its like torture! any idea if it goes by a different name, or what a good substitute is? Oh and by the way, I just bought your new cookbook, absolutely beautiful! cant wait to dig into those recipes!
This looks so great! I’m so glad for a recipe highlighting what is actually available where I live at this time of year, too. Being way up north there isn’t much in the way of fresh local produce, but squash we have!
Just bought some delicata squash and was looking for a recipe that was more inspiring than the usual roasted variety. Can’t wait to try, sounds (and looks) delicious!
I just have to tell you, I was helping someone move the other day and as I stocked the bookshelf I saw one of the handful of English books – your cookbook!! I kind of flipped out and showed so much excitement she might be scared of me now. But it was worth it. To see your book!!
Thank you so much for letting me know he has a new book! Vegan Soul Kitchen is one of my favourite cookbooks. Looking forward to getting a new one!
I love the look of this dish- full of flavor, beautiful colors and shapes. Great photos!
I love the slices of squash all lined up on the tray. This looks a beautiful wintery dish.
this reminds me of the one in SNED. i made that the other night and LOVED it. i should have been using miso a long time ago, but unfortunately i just started not too long ago. so pungent-but-awesome!
What a good looking dish! My usual go-to vinaigrette for salad green has been miso, tamari, maple (and a wee bit of ginger), yet adding it to vegies like squash is such a great idea. Thank you!
Beautiful photos as usual. Love the shot of the squash on the counter. I have yet to experiment with miso. I need to give it a try!
What a fabulous twist on bryant’s recipe. I can’t wait to try it. And I am forever grateful to bryant for introducing me to you/your blog.
This is a recipe I don’t want to miss!
This dish looks absolutely gorgeous. To my delight I have a bag full of goodies from the farmer’s market today and will be making my own version tomorrow. Your photos are amazing!
looks beautiful and inspiring
Last fall I stocked up on butternut squash. They keep well in my cool, dark pantry. I’m always searching for great butternut squash recipes. This one will be on the dinner table tonight.
So elegant, Heidi. Lovely dish.
The colors in the dish are so beautiful. I like your new dish strainer. We had that one and also kept a nice tidy towel under it.
Gorgeous! I love all of the contrasting colors (and flavors) going on here. I am also going to have to check out Bryant’s book – sounds wonderful!
This looks delectable! Squash is all I’m craving right now!
Mmm, some of my favourite ingredients, and such gorgeous photos! Thanks for introducing me to Bryant Terry, his stuff looks great.
Love your kitchen window sill…
As always, this recipe looks gloriously tasty, and beautifully shot! I will be trying this in the next week or two! Keep ’em coming!
Yay. I have a big ‘ol squash sitting in my fridge and was wondering what I was going to do with it. So glad to see he’s got a new cookbook out. I love Vegan Soul Kitchen and how he focuses on what food means and where it came from, be that historically or organically. Love that this one has a seasonal angle.
Heidi, did you know you can roast squash seeds? I hate to waste food (and my dad gets mad if I do) so i tried roasting the seeds of all different squashes and it comes out great! Just put them in a pan and roast, you don’t even need to wash them after you take away the other guck. Tell me if you try it!
Yes! Here’s my favorite method for toasted pumpkin seeds.
yum, sounds delicious! I love the colours in the dish too, how pretty! (plus the added bonus of healthy eating, a great start for january 🙂
Katie x
Another cookbook to add to my ever growing wishlist me thinks…
p.s I can’t tell you how much the photo of your perfectly placed roasted squash pleases my virgo-self 🙂
This is such a yummy sounding dish! Love this idea!
What a wonderful winter dish. Hearty and flavorful, just what a rainy day desires.
This recipe is perfect for me. It combines some of my favorite ingredients. This looks fantastic, I cannot wait to try it. As much as I say summer is my favorite season, based purely on produce, I do long for winter squash all year round.
This looks so good! Flipping through your second book this week…can’t wait to try out some of the recipes.
Thank you! I’ve been looking for more ideas for using delicata squash – I have a ton left over from my CSA and hope they’ll last me through the winter. ^_^
this looks fantastic and healthy too, a win-win!
This past year has been the first time I’ve really been experimenting with different types of squash- this looks like the perfect way to enjoy it!
I can’t get enough squash right now — overdoing it, almost — so I love the surprising addition of miso to this recipe. Just what I need to get out of my squash rut! Simply beautiful!
How did you know I just started experimenting with miso and my boyfriend wants me to make more squash??? Yes, he does want more squash–weird!!! And great.
A healthy dish to try at home and perfect for winter.The pictures looks so delicious specially the squash on the baking tray.Can’t wait to cook my own version.
Just beautiful pictures, I really feel like I’m sat at your table about to tuck in.
Wow, I just discovered your blog and I love i! Such gorgeous pics and amazing recipes!!! I’m going to try this recipe w/ butternut squash. I have all the ingredients but the miso. Are you referring to miso paste? I havent seen it around here locally (Richmond VA) but I’m officially on the hunt for it now! I cant wait to try this out!
OOH this does tempt my tastebuds….
I’ve never used miso before – I don’t why – but this recipe is jsut the kick up the posterior (or should I say impetus) to try!
So the squash gets baked twice?
HS: Hi RH – yes, twice.
After looking at those beautiful photographs how could I not try this recipe! The colors are amazing! Although my finished product will never look same, it’s fun trying!
Was just thinking about making something with miso today…well, there you go. Perfect timing!
I notice you leave the squash skin on. I have never used the delicata squash, but I know from past experience with other squash that the skins can be bitter and tough. How are the delicata skins in this recipe?
They’re great! That’s one of bonus reasons for baking with delicata squash.
The Molasses, Miso, and Maple Candied Sweet Potatoes sounds fabulous and just today made something very sweet with sweet taters and am editing tater photos right now.
What you made looks spectacular! Love that it’s one pot, too!
So pretty. I am usually vehemently against maple syrup + squash. Just too much sweet on sweet for me. But, if you promise the salty miso balances it out…I believe you 😉
I love how simple and comforting your recipes (and photos) are. And how perfectly you lay the squash on the baking tray!!
That is beautiful with the fresh greens on top. I often make a delicata & tofu braise with cooked greens that I finish with a slather of miso mixed with butter–using sesame oil instead sounds like a delicious twist and I imagine that the chopped fresh greens wake up the earthy flavors a bit. I’ll be trying this soon!
You photos are always beautiful, but for some reason these are extra stunning. I have to start working more miso into my life. This is just the way to do it.
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