SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/miso-maple-roasted-delicata-squash
Printed September 1, 2026
Printed September 1, 2026
5-Ingredient Magic
Miso-Maple Roasted Delicata Squash
No peeling required for this naturally edible-skinned squash that roasts into sweet, caramelized half-moons with an umami glaze.
Ingredients
- 2 delicata squash, halved lengthwise and seeded
- 2 tbsp white miso paste
- 2 tbsp maple syrup
- 2 tbsp neutral oil
- Toasted sesame seeds
Preparation
Delicata squash is the weeknight hero of the winter squash family—you can eat the skin, so there's zero peeling involved. Just slice, season, and roast.
The miso-maple combination is magic: the fermented funk of miso plays beautifully against maple's sweetness and the squash's natural sugars, creating layers of caramelized flavor.
Preparation
- Preheat oven to 425°F (220°C).
- Slice the seeded squash halves into 1/2-inch thick half-moons.
- Whisk together miso paste, maple syrup, and oil until smooth.
- Toss the squash slices in the miso-maple mixture, then arrange in a single layer on a baking sheet.
- Roast for 25-30 minutes, flipping once, until tender and caramelized.
- Sprinkle with toasted sesame seeds before serving.
Alternative: Can't find delicata? This works beautifully with kabocha or acorn squash too, though you'll want to peel those varieties first.
