{"id":5655,"date":"2023-10-07T05:31:20","date_gmt":"2023-10-07T05:31:20","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/miso-sesame-winter-squash\/"},"modified":"2023-10-07T05:31:20","modified_gmt":"2023-10-07T05:31:20","slug":"miso-sesame-winter-squash","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/miso-sesame-winter-squash\/","title":{"rendered":"Miso Sesame Winter Squash"},"content":{"rendered":"

This roasted winter squash medley is a riff on one of the recipes in Bryant Terry’s<\/a> cookbook<\/span>, The Inspired Vegan<\/a><\/em>. I\u2019m a forever fan of Bryant and his flavor and ingredient combinations for good reason. His recipes are always flavor-forward, and across the span of a book he tends to pull from a global pantry. Beyond that, he’s just the sort of person I like to turn to when I need someone to yank me out of the occasional culinary rut every cook finds themselves in. It was his Molasses, Miso, and Maple Candied Sweet Potatoes that caught my attention. <\/span><\/p>\n

\"roasted<\/span><\/p>\n

While I didn\u2019t have sweet potatoes, I went ahead <\/span>based on what I did have on hand.\u00a0 <\/span>By swapping in delicata squash and tofu for the sweet potatoes, you\u2019re looking at what turned out to be a spectacular one-pan meal. If you end up liking this recipe, be sure to take Bryant\u2019s amazing green rice<\/a> for a spin. <\/span><\/p>\n

\"roasted<\/span><\/p>\n

The Game Plan<\/span><\/h2>\n

Here’s how today’s recipe shapes up. Your primary ingredients are tossed with a citrus-spiked, maple-molasses marinade of sorts. The sappy sweetness is balanced by the salty complexity of miso and tamari\/shoyu. A toasted sesame backdrop is added for good measure. It works brilliantly. Thinking more about it, I imagine you could use the sauce\/marinade to roast any number of ingredients beyond winter squash or sweet potatoes – for ex: tempeh, broccoli, cauliflower. Let me know if you do a take on this that works particularly well!<\/span><\/p>\n

\"delicata
Slice the squash lengthwise, clear out the seeds (above), and then cut across into thin, fast-roasting, crescents (below)!
\"crescents
I’m re-emphasizing the fact that you can leave the skin on delicata squash. It’s edible and a key part of what makes them one of my favorite squashes to use – fast and flavorful. Roasted winter squash of other varietals should generally be peeled, although I often leave the skin on kabocha squash.
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For this recipe, opt for extra-firm tofu. I like to cut it into little cubes (see above) not much larger than then ones you might get in a miso soup at a restaurant. Enjoy!<\/span>\"roasted<\/span><\/p>\n

A Couple Variations<\/span><\/h2>\n