Miso Sesame Winter Squash – 101 Cookbooks

This roasted winter squash medley is a riff on one of many recipes in Bryant Terry’s cookbook, The Impressed Vegan. I’m a eternally fan of Bryant and his taste and ingredient combos for good cause. His recipes are at all times flavor-forward, and throughout the span of a ebook he tends to tug from a worldwide pantry. Past that, he is simply the type of particular person I like to show to once I want somebody to yank me out of the occasional culinary rut each prepare dinner finds themselves in. It was his Molasses, Miso, and Maple Candied Candy Potatoes that caught my consideration.

Whereas I didn’t have candy potatoes, I went forward primarily based on what I did have readily available.  By swapping in delicata squash and tofu for the candy potatoes, you’re what turned out to be a spectacular one-pan meal. If you find yourself liking this recipe, you’ll want to take Bryant’s superb inexperienced rice for a spin.

The Sport Plan

This is how right this moment’s recipe shapes up. Your main substances are tossed with a citrus-spiked, maple-molasses marinade of kinds. The sappy sweetness is balanced by the salty complexity of miso and tamari/shoyu. A toasted sesame backdrop is added for good measure. It really works brilliantly. Considering extra about it, I think about you may use the sauce/marinade to roast any variety of substances past winter squash or candy potatoes – for ex: tempeh, broccoli, cauliflower. Let me know in case you do a tackle this that works significantly nicely!

Slice the squash lengthwise, filter out the seeds (above), after which minimize throughout into skinny, fast-roasting, crescents (beneath)!

I am re-emphasizing the truth that you possibly can go away the pores and skin on delicata squash. It is edible and a key a part of what makes them one in every of my favourite squashes to make use of – quick and flavorful. Roasted winter squash of different varietals ought to usually be peeled, though I typically go away the pores and skin on kabocha squash.

For this recipe, go for extra-firm tofu. I like to chop it into little cubes (see above) not a lot bigger than then ones you may get in a miso soup at a restaurant. Take pleasure in!

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 purple kale, chopped coarsely. This can turn out to be a part of my common weeknight rotation – it was scrumptious (and properly ‘low-impact’).”
• Ponzu model: Duff shares, “This can be a nice recipe. I’ve made it twice. The 2nd time, I used Ponzu instead of the tamari/lemon juice. It was, imho, even slightly bit higher.”

Extra delicata squash recipes