Active Time:15 minsTotal Time:30 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to recipePerfectly tender and coated with savory umami butter, thisMiso–Garlic Butter Roasted Delicata Squashrecipe is what cozy fall dinner dreams are made of. Probiotic-filled, umami-forward miso meets up with spicy garlic to create a rich, flavorful butter that coats antioxidant- and fiber-filled delicata squash. Dill adds a hit of freshness, while toasted almonds bring a subtle toasty crunch that balances out the textures and flavors. Keep reading for our expert tips, including how to ensure perfectly browned, caramelized squash.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Only stir the squash once during baking to achieve a nice browned color on the sides.You can mix the squash and miso butter in a bowl using a spatula, but doing it directly on the baking sheet saves you from dirtying another dish.For the best flavor, toast nuts before using in a recipe. To toast the sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Use miso butter on anything for a delicious flavor boost! Brush it on grilled chicken, roast potatoes and onions, or stir it into mashed potatoes.Nutrition NotesAs its name suggests,delicata squashis more delicate than the heartier types ofwinter squash. It has a slightly sweet taste and is high in antioxidants and vitamins A and C. Unlike the hard-to-peel skins on other types of winter squash,you can eat the peel of delicata squashwhen it’s cooked, since the skin is thinner. Leaving the skin on will also give you more fiber, which will fill you up and keep things moving through your gut. The fiber in delicata squash also acts as a prebiotic, feeding your beneficial gut bacteria.Miso-garlic butteradds an amazing depth of flavor to the squash. Becausemisois fermented, it adds some probiotics to the butter. Prebiotics in thegarlicand squash provide nutrients that help fuel gut bacteria, which helps it thrive. And while you might think thatbutterjust provides some fat, it also gives you vitamins A, C and K—all essential nutrients. With that said, you still want to eat butter in moderation and include other types of fats, like olive oil, as well.Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali
Jump to recipe
Perfectly tender and coated with savory umami butter, thisMiso–Garlic Butter Roasted Delicata Squashrecipe is what cozy fall dinner dreams are made of. Probiotic-filled, umami-forward miso meets up with spicy garlic to create a rich, flavorful butter that coats antioxidant- and fiber-filled delicata squash. Dill adds a hit of freshness, while toasted almonds bring a subtle toasty crunch that balances out the textures and flavors. Keep reading for our expert tips, including how to ensure perfectly browned, caramelized squash.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Only stir the squash once during baking to achieve a nice browned color on the sides.You can mix the squash and miso butter in a bowl using a spatula, but doing it directly on the baking sheet saves you from dirtying another dish.For the best flavor, toast nuts before using in a recipe. To toast the sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Use miso butter on anything for a delicious flavor boost! Brush it on grilled chicken, roast potatoes and onions, or stir it into mashed potatoes.Nutrition NotesAs its name suggests,delicata squashis more delicate than the heartier types ofwinter squash. It has a slightly sweet taste and is high in antioxidants and vitamins A and C. Unlike the hard-to-peel skins on other types of winter squash,you can eat the peel of delicata squashwhen it’s cooked, since the skin is thinner. Leaving the skin on will also give you more fiber, which will fill you up and keep things moving through your gut. The fiber in delicata squash also acts as a prebiotic, feeding your beneficial gut bacteria.Miso-garlic butteradds an amazing depth of flavor to the squash. Becausemisois fermented, it adds some probiotics to the butter. Prebiotics in thegarlicand squash provide nutrients that help fuel gut bacteria, which helps it thrive. And while you might think thatbutterjust provides some fat, it also gives you vitamins A, C and K—all essential nutrients. With that said, you still want to eat butter in moderation and include other types of fats, like olive oil, as well.Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali
Perfectly tender and coated with savory umami butter, thisMiso–Garlic Butter Roasted Delicata Squashrecipe is what cozy fall dinner dreams are made of. Probiotic-filled, umami-forward miso meets up with spicy garlic to create a rich, flavorful butter that coats antioxidant- and fiber-filled delicata squash. Dill adds a hit of freshness, while toasted almonds bring a subtle toasty crunch that balances out the textures and flavors. Keep reading for our expert tips, including how to ensure perfectly browned, caramelized squash.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna Ghazali
Cook Mode(Keep screen awake)Ingredients2smalldelicata squash2tablespoonsunsalted butter, melted2tablespoonswhitemiso½teaspoongratedgarlic2teaspoonslemon juice¼cupslivered almonds, toasted2tablespoonsloosely packedfresh dill
Cook Mode(Keep screen awake)
Ingredients
2smalldelicata squash
2tablespoonsunsalted butter, melted
2tablespoonswhitemiso
½teaspoongratedgarlic
2teaspoonslemon juice
¼cupslivered almonds, toasted
2tablespoonsloosely packedfresh dill
DirectionsPreheat oven to 425ºF. Trim ends off 2 squash and cut in half lengthwise; scrape and discard seeds from the center of each half. Slice into ½-inch-thick half-moons; transfer to a large rimmed baking sheet.Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna GhazaliWhisk 2 tablespoons each melted butter and miso and ½ teaspoon garlic together in a small bowl until thoroughly combined; dollop over the squash and toss with your hands until all sides are evenly coated. Arrange in an even layer. Roast, flipping once, until tender and browned in spots, 15 to 20 minutes.Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna GhazaliDrizzle the squash with 2 teaspoons lemon juice; stir gently to coat. Transfer to a platter; top with ¼ cup almonds and 2 tablespoons dill.Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna GhazaliNutrition InformationServing Size: about 1 cupCalories 173, Fat 9g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 24g, Total Sugars 8g, Added Sugars 0g, Protein 4g, Fiber 3g, Sodium 332mg, Potassium 658mgFrequently Asked QuestionsOf course. You can do some prep work to save time, such as making the miso butter and storing it in an airtight container in the refrigerator for 2 to 3 weeks. You can also freeze the butter for a longer shelf life of up to 12 months. The squash can be prepared (sliced and seeded) up to 3 days ahead and stored in the fridge.If refrigerated in an airtight container, you can enjoy the roasted delicata for at least 3 days. Eat it cold or reheat it—just pop it in the microwave.Absolutely. Generally, the lighter the miso, the milder it is. All-purpose white miso is the mildest and sweetest variety—a good choice for most recipes. Yellow miso is a bit saltier and more acidic, making it excellent for glazes and sauces. Red miso and brown miso have the strongest flavors and thick and grainy consistencies. They’re commonly used in hearty stews with meats and root vegetables.This is a side dish that begs to be paired with a roasted dinner like ourOven-Roasted Whole ChickenorCrispy Roast Chicken,Oven-Roasted PorkorHerb-Roasted Turkey. It would also be good served with beef burgers, turkey burgers or veggie burgers.EatingWell.com, October 2024
Directions
Preheat oven to 425ºF. Trim ends off 2 squash and cut in half lengthwise; scrape and discard seeds from the center of each half. Slice into ½-inch-thick half-moons; transfer to a large rimmed baking sheet.Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna GhazaliWhisk 2 tablespoons each melted butter and miso and ½ teaspoon garlic together in a small bowl until thoroughly combined; dollop over the squash and toss with your hands until all sides are evenly coated. Arrange in an even layer. Roast, flipping once, until tender and browned in spots, 15 to 20 minutes.Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna GhazaliDrizzle the squash with 2 teaspoons lemon juice; stir gently to coat. Transfer to a platter; top with ¼ cup almonds and 2 tablespoons dill.Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Breanna GhazaliNutrition InformationServing Size: about 1 cupCalories 173, Fat 9g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 24g, Total Sugars 8g, Added Sugars 0g, Protein 4g, Fiber 3g, Sodium 332mg, Potassium 658mgFrequently Asked QuestionsOf course. You can do some prep work to save time, such as making the miso butter and storing it in an airtight container in the refrigerator for 2 to 3 weeks. You can also freeze the butter for a longer shelf life of up to 12 months. The squash can be prepared (sliced and seeded) up to 3 days ahead and stored in the fridge.If refrigerated in an airtight container, you can enjoy the roasted delicata for at least 3 days. Eat it cold or reheat it—just pop it in the microwave.Absolutely. Generally, the lighter the miso, the milder it is. All-purpose white miso is the mildest and sweetest variety—a good choice for most recipes. Yellow miso is a bit saltier and more acidic, making it excellent for glazes and sauces. Red miso and brown miso have the strongest flavors and thick and grainy consistencies. They’re commonly used in hearty stews with meats and root vegetables.This is a side dish that begs to be paired with a roasted dinner like ourOven-Roasted Whole ChickenorCrispy Roast Chicken,Oven-Roasted PorkorHerb-Roasted Turkey. It would also be good served with beef burgers, turkey burgers or veggie burgers.
Preheat oven to 425ºF. Trim ends off 2 squash and cut in half lengthwise; scrape and discard seeds from the center of each half. Slice into ½-inch-thick half-moons; transfer to a large rimmed baking sheet.
Whisk 2 tablespoons each melted butter and miso and ½ teaspoon garlic together in a small bowl until thoroughly combined; dollop over the squash and toss with your hands until all sides are evenly coated. Arrange in an even layer. Roast, flipping once, until tender and browned in spots, 15 to 20 minutes.
Drizzle the squash with 2 teaspoons lemon juice; stir gently to coat. Transfer to a platter; top with ¼ cup almonds and 2 tablespoons dill.
Nutrition InformationServing Size: about 1 cupCalories 173, Fat 9g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 24g, Total Sugars 8g, Added Sugars 0g, Protein 4g, Fiber 3g, Sodium 332mg, Potassium 658mg
Nutrition Information
Serving Size: about 1 cupCalories 173, Fat 9g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 24g, Total Sugars 8g, Added Sugars 0g, Protein 4g, Fiber 3g, Sodium 332mg, Potassium 658mg
Serving Size: about 1 cup
Calories 173, Fat 9g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 24g, Total Sugars 8g, Added Sugars 0g, Protein 4g, Fiber 3g, Sodium 332mg, Potassium 658mg
Frequently Asked QuestionsOf course. You can do some prep work to save time, such as making the miso butter and storing it in an airtight container in the refrigerator for 2 to 3 weeks. You can also freeze the butter for a longer shelf life of up to 12 months. The squash can be prepared (sliced and seeded) up to 3 days ahead and stored in the fridge.If refrigerated in an airtight container, you can enjoy the roasted delicata for at least 3 days. Eat it cold or reheat it—just pop it in the microwave.Absolutely. Generally, the lighter the miso, the milder it is. All-purpose white miso is the mildest and sweetest variety—a good choice for most recipes. Yellow miso is a bit saltier and more acidic, making it excellent for glazes and sauces. Red miso and brown miso have the strongest flavors and thick and grainy consistencies. They’re commonly used in hearty stews with meats and root vegetables.This is a side dish that begs to be paired with a roasted dinner like ourOven-Roasted Whole ChickenorCrispy Roast Chicken,Oven-Roasted PorkorHerb-Roasted Turkey. It would also be good served with beef burgers, turkey burgers or veggie burgers.
Frequently Asked Questions
Of course. You can do some prep work to save time, such as making the miso butter and storing it in an airtight container in the refrigerator for 2 to 3 weeks. You can also freeze the butter for a longer shelf life of up to 12 months. The squash can be prepared (sliced and seeded) up to 3 days ahead and stored in the fridge.
If refrigerated in an airtight container, you can enjoy the roasted delicata for at least 3 days. Eat it cold or reheat it—just pop it in the microwave.
Absolutely. Generally, the lighter the miso, the milder it is. All-purpose white miso is the mildest and sweetest variety—a good choice for most recipes. Yellow miso is a bit saltier and more acidic, making it excellent for glazes and sauces. Red miso and brown miso have the strongest flavors and thick and grainy consistencies. They’re commonly used in hearty stews with meats and root vegetables.
This is a side dish that begs to be paired with a roasted dinner like ourOven-Roasted Whole ChickenorCrispy Roast Chicken,Oven-Roasted PorkorHerb-Roasted Turkey. It would also be good served with beef burgers, turkey burgers or veggie burgers.
EatingWell.com, October 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
