Miso-curry delicata squash

We ate this one-dish meal twice in one week, it’s so good.
Delicata squash skin is edible, so you don’t have to peel it. The original recipe (more or less) is below, followed by a note about how we made it. Another original flavour combination from Heidi Swanson’s Super Natural Every Day.

Serves 4.


12 oz delicata squash
¼ c olive oil
Scant ¼ c white miso
Scant 1 Tbsp red Thai curry paste
8 oz firm tofu, cut into small cubes
4 medium new potatoes, cut into chunks
2 Tbsp fresh lemon juice
1 ½ c chopped Toscano kale, stems removed
1/3 c pumpkin seeds, toasted
2/3 c chopped fresh coriander

Preheat the oven to 400F.

Prepare the delicata squash. This how we do it: put the squash on a cutting board. Twist a large tea towel into a rope and coil it around the squash to stop it from rolling. Pull out your heaviest kitchen knife and put on oven mitts (seriously) if you are worried about cutting yourself. If the squash is curved, cut it crosswise into two straight sections. Now cut the squash lengthwise, scoop out the seeds and cut into ½-inch thick half moons.

In a small bowl, whisk together the olive oil, miso and curry paste. In a large bowl, combine the squash, tofu and potatoes with 1/3 c of the miso-curry mixture, reserving the rest. Use your hands to toss everything well, then turn the vegetables out onto a rimmed baking sheet and arrange in a single layer.

Roast for 25 to 30 minutes (stir it a couple times), or till everything is tender and browned.

Meanwhile, in your large bowl whisk the lemon juice with the remaining miso-curry mixture, then stir in the kale until coated. Toss the roasted vegetables gently with the kale, pumpkin seeds and coriander.

How we made it:  We omitted the potatoes, kale and pumpkin seeds and increased the tofu to 16 oz (a whole 454g package). Then we ate it on top of rice like a stir-fry, much to our satisfaction.