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.
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.
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
- 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
- Pre-heat the oven to 180ºC (fan)
- 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.
- Meanwhile, cook your lentils, drain, then fold through the chopped herbs.
- 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?