Miso-Curry Delicata Squash

Last week a friend made the “Miso-Curry Delicata Squash” recipe from the book Super Natural Every Day by Heidi Swanson. The meal was outrageously delicious as well as chock full of all kinds of nutrients that Cancer really hates. I made the recipe last night and found it once again to be heavenly, so I thought I’d pay it forward.

BTW, I couldn’t find delicata squash (maybe it’s not in season?), so I opted for butternut squash, which worked beautifully. If you find delicata, you do not need to peel the skin, but for other squashes you do.

What you need:

  • 12 ounces delicata squash
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white miso (found in the refrigerated section of the store — learned this one the hard way)
  • 1 tablespoon red Thai curry paste
  • 8 ounces extra firm tofu, cut into small cubes (I bought mine pre-cubed)
  • 4 medium new potatoes, scrubbed, unpeeled, cut into chunks
  • 2 tablespoon fresh lemon juice
  • 1 1/2 cups chopped kale tough stems removed
  • 1/3 cup toasted pumpkin seeds (Toast seeds in skillet over medium heat while vegetables roast. Shake skillet to keep seeds from burning. Remove when they start to pop. Set aside on a plate.)
  • 2/3 cup chopped fresh cilantro

What to do:

  1. Preheat oven to 400 degrees with a rack into middle of the oven.
  2. Cut the squash in half lengthwise and use a spoon to clear out all of the seeds. Cut into 1/2 inch thick half moons. (I cubed mine.)
  3. In a medium bowl, whisk together olive oil, miso, and curry paste. Combine tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well and then turn the vegetables onto a rimmed baking sheet and arrange in a single layer.
  4. Roast 25-30 minutes, until everything is tender and browned. Toss once or twice along the way to prevent burning. Keep a close watch, though; the vegetables can go from browned to burned in a flash.
  5. In the meantime, whisk the lemon juice into the remaining curry paste, then stir in the kale until coated.
  6. Toss the vegetables gently with the kale, pumpkin seeds, and cilantro. Serve family style in a large bowl or on a plate.
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