Roasted Delicata Squash w/ Miso Maple Glaze

I adore these little delicata variety of squash.

They are small, easy to prepare, no peeling skin needed.

The skin is totally edible and delicious.

You can slice them in rings, or half moons, whatever you fancy.

Just cut in half and scoop out the seeds (btw, I hate the smell of any pumpkin or squash seeds....I don't know why).

I bought a few jars of this Miso paste and I never know what to do with it.

I found a recipe to make a miso maple glaze for the vegetables, and I saved some extra to make a dressing to serve over quinoa.

This was's a great vegetarian option if you need some veg entrees for the veg heads at Christmas or Hanukkah.

Here goes:

Roasted Delicata Squash w/ Maple Miso Glaze (adapted from Nerds with Knives):

2 Delicata squash, halved lengthwise, seeded, and cut into 1/2 inch thick rings or half moons
2 teaspoons sesame oil
1 tablespoon white miso
1 tablespoon maple syrup
1 tablespoon unsalted butter, room temperature
1 scallion, finely sliced, for garnish
sesame seeds, for garnish
cooked quinoa if serving as a main dish

Preheat oven to 375F (I find the squash will burn if you cook it at higher temps).

In a small bowl mix together the miso, maple syrup and butter.

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 baking sheet and roast for 15 minutes.

Flip the squash over and brush with the maple miso glaze and roast another 15 minutes until nice and caramelized.

Remove to a platter and sprinkle with scallions and sesame seeds if desired.

Serve warm or room temperature.

If you want to serve this an entree, place on top of cooked need to save a little of the glaze/dressing to toss the quinoa with.