Miso Curry Delicata Squash

adapted from Super Natural Every Day by Heidi Swanson


1 delicata squash

1/4 cup extra virgin olive oil

scant 1/4 cup white miso

scant 2 T. red Thai curry paste

1 1/2 pounds potatoes, cut into halves or wedges-depending on size. (Use wedges if the potatoes are bigger than a golf ball.)

2 T fresh lemon juice

1 1/2 cups chopped greens: kale, collards, brussels sprouts tops, etc.

2/3 cup pepitas (pumpkin seeds) toasted

1/4 cup chopped fresh herbs: parsley, cilantro or basil


Preheat the oven to 400 degrees fahrenheit

Cut the squash in half, lengthwise, and scrape out the seeds with a spoon.

Cut into 1/2 inch thick half moons.

Make a paste by whisking together the olive oil, miso, and curry paste. Combine the squash and potatoes in a large bowl and toss with the 1/3 cup of the miso curry paste.

Roast on a baking sheet for 25-30 minutes, or until everything is tender and browned. Be sure to stir once or twice as they cook.

In the meantime, whisk the lemon juice into the remaining paste and toss with the greens.

When the vegetables c0me out of the oven, toss them with the greens, pepitas, and chopped herbs. Serve family style in a large bowl or on a platter.



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