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.
I have Molly Watson to thank for the inspiration here. Years ago she created a miso-harissa slather she used on roasted delicata squash. This was a combination of ingredients that had never crossed my mind, but sounded fan-tas-tic. Building on her idea, I decided to do a roasted delicata squash platter of sorts. I used the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds and her miso + harissa idea. You know it was good, right? It really was.
The flavor was bold and vibrant and it was a breeze to make - no need to peel this type of squash. The vibrant yellow-rimmed slices along with pink-skinned radishes and flecks of green kale were a nice way to bring some color to the winter table.
Roasted Delicata Squash: Variations
You can do endless riffs on this depending on what you have on hand, or what is in season. Here, I reached for kale to get some green in the mix, and the nuts for their texture and crunch, but feel free to play around with general idea. here are a few ideas people have mentioned in the comments!
- Sweet & salty: Sagan comments about a related recipe she loves, “I had a recipe on the menu a few years back that had roasted squash, sliced like yours, with pickled red onions, peanuts, and salad greens. the dressing mostly from the pickled onion juice, so a little sweet and salty.”
- Wild style: Kate got a little wild! “ I improvised wildly based on what was in my kitchen, and got this: acorn squash with red potatoes, tossed in a mixture of golden miso, pickapeppa sauce, sriracha, and black olive paste. Swiss chard, tossed with the lemon juice and my version of the miso sauce, with radishes and regular toasted almonds. I thought it was going to be weird but it was great!”
- Sweet potato: Esther struck out on the delicata front, but reports back, “I couldn’t find delicata so made this with sweet potato instead – which was delicious!”
More delicata squash recipes
- Roasted Vegetable Orzo
- Miso Sesame Winter Squash
- A list of delicata squash recipes
- Green Curry Porridge
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Roasted Delicata Squash with Harissa Miso
Have a look at the post up above if you have trouble sourcing delicata squash. There are people who have done versions with other winter squash as well as sweet potato.
- 1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried
- 3/4 pound / 12 oz / 340 g delicata squash
- 1/4 cup / 60 ml extra virgin olive oil
- scant 1/4 cup / 50 ml white miso
- scant 1 tablespoon harissa paste
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 ounce / 45 g kale, de-stemmed and finely chopped
- 4 radishes, very thinly sliced
- 1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts
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Preheat the oven to 400°F / 200°C degrees. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half length-wise, and use a spoon to clear out all the seeds. Cut into 1/2-inch wide half-moons. You can leave the peel on these squash.
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In a small bowl whisk together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup / 80 ml of the miso-harissa oil. Use your hands to toss well, then turn everything out onto a baking sheet. Bake until everything is baked through and browned, about 25-30 minutes. Toss once or twice along the way after things start to brown a bit. Keep an eye on things though, you can go from browned to burned in a flash.
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In the meantime, whisk the lemon juice into the remaining miso-harissa oil. Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.
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Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.
Serves 2 to 4.
Related Recipes
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.
17 Delicata Squash Recipes to Get you Through Winter
My favorite squash to roast. Here are seventeen delicata squash recipes to inspire. To get you through the cold months.
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Comments
Still high summer here in Australia so not really hearty meal weather, but roll on autumn, I say!!
Heidi - just to say, I find your posts beautiful, comforting and inspiring. I have been a fan of yours for a long time, but have never said thanks to you. Just doing that now. Thank you. HS: Thanks Lou - I'm glad to hear it's a place you keep coming back to. Enjoy your weekend. -h
Perfect timing for this delicious looking recipe. I can use the last of this winter's kale to make it before I start planting again! I think I'll add some farro to the mix, too since I'm in love with it right now.
I bet this would be amazing with patty pan squash, too. I'm making a batch of harissa right now!
I absolutely love delicata squash! I didn't really enjoy squash until I found this gem. We often have it simply roasted and slathered with grass fed butter and a sprinkle of salt. But this way looks like a great way to make it a bit more fancy.
Delightful. Ah, so many recipes to try in such a short life! Delicata-miso-harissa here I come!
Delish! I would've never thought to make a squash salad, but, everything in this sounds amazing together. Printing it out to try! Thanks Heidi, Danica
Looks lovely! Let me ask you - do you have to peel the squash before eating? Or is the delicata squash rind soft enough to eat once roasted? I've roasted one before, but I scooped out the flesh - never tried to eat the rind. HS:Hi Alta, Correct, no need to peel the squash, the skin is quite thin, and soft enough to eat.
Love the shape of that squash, I've never had it before. It looks perfect for this dish. Jenn
This is the first time I've heard of this type of squash - thanks!
I'm eating this right now and the flavors are AMAZING. It's intense without being overpowering. Wow. I have a scale and an oven thermometer, so I followed the recipe to the ounce. The only change I would make next time is that with so much marinade, my veggies got a little mushy, so I might bump the oven up to 425 and use a touch less of the dressing to coat them. And you would be hard-pressed to get me to share this with 3 people! Serves 1! HS: Glad you enjoyed it Stacy, we did another version a couple nights ago with more Thai-centric flavors - I really liked that a lot too.
Perfect timing as I just purchased white miso this week and I am surely going to create this fabulous squash recipe this weekend. Thank you, Heidi...the picture looks divine and my mouth is watering...
miso, roasted squash, marconas... my mind is spinning... brilliant!
Yay! I happen to have delicata squash at home right now and was about to search the internet for some inspiration. Ask, and you shall receive!
Whoa! This looks amazing!
I have great success with all of Heidi's recipes. So much so that I bought her book a few months back. They are fabulous. And this one? I can tell easily from reading and looking at it - it contains so many things I grow- will go into permanent rotation from kitchen garden to table... xo
This looks fantastic - the first salad recipe in ages that I am dying to make. But I cannot get delicata squash here in Berlin - what would be a good substitute?
This looks super yum & I love both harissa and Delicata squash but most of these ingredients aren't at their peak until later summer for us here in Vancouver. Nice Delicata, fingerlings and even organic kale are farmer's market finds--and ours don't really start here much before May :( Definitely going to file this one away for later use though!
ive never tried delicata squash or harissa and the sound of this recipe makes me feel ive been majorly missing out.
Really, really outrageous