Delicata squash is an autumn farmers market favourite, a bit more tricky to seek out than your regular butternut but worth the hunt, it’s delicious.

Miso delicata squash

I don’t think I’ve ever cooked or tried this type of squash before, so picked up a few at Brockley Market last weekend.
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They’re called delicata, and they have a delicate skin, which is absolutely edible. The flesh is firmer than I was expecting and have a rich, sweet, almost chestnutty flavour (like many other of the less common squash such as red kuri and crown prince). Delicata are delicious!⁣

Sliced into rounds, seeds removed, they look amazing when roasted. Move over hula hoops, there’s a new hoop in town. (Actually don’t, I love a good hula hoop).

I also served with a miso yoghurt (yogurt + miso + vinegar), but quantities not quite right so will share that another time.

If I had a preference for herbs In this dish it would probably coriander as it goes better with the miso, but I only had dill and am trying this whole ‘use up what’s in the fridge before buying new things, thing’! ⁣

Miso Butter Roasted Delicata Squash & Tomatoes with Lentils & Sesame

Miso Butter Roasted Delicata Squash & Tomatoes with Lentils & Sesame
 
Prep time
Cook time
Total time
 
⁣Delicata squash is an autumn farmers market favourite, a bit more tricky to seek out than your regular butternut but worth the hunt, it's delicious.
Author:
Recipe type: salad
Serves: 2
Ingredients
  • 2 delicata squash, sliced into 1cm rounds, seeds scooped out so you’re left with large rings⁣
  • Large handful cherry tomatoes, around 14⁣
  • 1 tablespoon butter⁣
  • 1 clove garlic, minced⁣
  • tsp brown miso paste⁣
  • 120g puy lentils (or use beluga or black rice would be even better!)⁣
  • handful chopped herbs, coriander, parsley or dill⁣
  • sesame oil⁣
  • white and black sesame seeds⁣
  • pinch chilli flakes⁣
Instructions
  1. Pre-heat the oven to 180ºC (fan)⁣
  2. In a medium saucepan, melt the butter, and add the garlic and miso paste. Add in the chopped squash and tomatoes, and make sure all is coated. Spread on a baking tray and roast for 25 minutes, flipping the squash rings half way.⁣
  3. Meanwhile, cook your lentils, drain, then fold through the chopped herbs.⁣
  4. Grab your serving dish, spread the lentils over the dish and top with the cooked squash rings and tomatoes, drizzle over a little sesame oil, and finish with a scattering of black and white sesame seeds and a pinch of chilli flakes.⁣

 

Have you ever tried this type of squash?

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