Miso-glazed Delicata Squash

Miso-glazed Delicata Squash

This miso-glazed delicata squash recipe is an Asian take on the winter squash. It hits all the right flavors - salty, tangy, and savory.

What is delicata squash?

Delicata squash is a type of winter squash with a green or orange lined rind. Even though the rind is thinner than other squash it still takes a little bit of arm muscle to cut through the vegetable!

If you can't find delicata squash at your grocery, any type of squash will work. Just slice it into thin planks.

What is miso?

Miso is a fermented soybean paste originally from Japan. It has a slightly pungent smell and it is very flavorful. It is salty and earthy and a way to add some umami to a dish. If you have tried miso soup or ramen, you have had miso.

It can be found in most Asian markets or even in the Asian aisle of your local supermarket. Adding a little bit of miso to a vinaigrette makes a dressing punchier. It has to be stored in the refrigerator and lasts a long time.

Miso-glazed Delicata Squash

Serves 1


  • 2 medium delicata squash, seeded and sliced into rounds

  • 1 tablespoon spray oil

  • sea salt, to taste

  • ground black pepper, to taste

  • 4 tablespoons olive oil

  • 1.5 tablespoons white miso paste

  • 1 tablespoon lemon juice

  • 1 teaspoon finely grated fresh ginger root

  • 1 tablespoon warm water

  • 2 green onions, green parts sliced

  • toasted sesame seeds


  1. Preheat the oven to 400F.

  2. Lay the squash in a baking pan, spray with a little oil, sprinkle with salt and pepper. Bake for 30 minutes, flipping halfway.

  3. Whisk olive oil, miso paste, lemon juice, and ginger in a bowl. Thin it out with water as needed. Taste and season with salt and pepper.

  4. Once cooked, remove the squash from the oven and drizzle the sauce over it. Sprinkle with green onion and sesame seeds. Serve warm.

The sauce will keep in the refrigerator for two weeks. Whisk water into it to loosen the sauce and re-emulsify before serving.