Description
You’re going to love the combination of sweet delicata squash, savory miso and salsa-like stuffing!
Ingredients
Scale
- 15 ounces delicata squash
- 1 1/2 teaspoon white miso or awase miso paste
- 1/2 teaspoon granulated sugar
- 1 tablespoon extra virgin olive oil
For the miso salsa
- 1 small plum tomato (diced)
- 1 stalk celery (diced)
- 3 tablespoons green, red, yellow or orange bell pepper (diced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 2 teaspoons white or awase miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350ºF.
- Cover a small baking sheet with parchment paper.
- Cut the delicata squash in half lengthwise and scoop out the seeds with a spoon.
- In a small bowl, mix miso sugar and olive oil. Brush the inside of each half of the squash and place them, brushed side up, on the parchment paper.
- Baked for 30 minutes, or until tender.
- Meanwhile, put all the ingredients for the miso salsa in a bowl and whisk until the miso paste has dissolved. You can whisk with or without the vegetables, it works both ways. Set aside.
- Take the delicata squash out of the oven, transfer to a plate and fill each half with miso salsa. Serve.
Notes
You can make the miso salsa up to 6 hours before serving.
Nutrition
- Serving Size:
- Calories: 274
- Sugar: 10.7 g
- Sodium: 700.7 mg
- Fat: 15.4 g
- Saturated Fat: 2.1 g
- Carbohydrates: 35.5 g
- Fiber: 6 g
- Protein: 4.7 g
- Cholesterol: 0 mg
