Casey’s Miso Glazed Delicata Squash
- 2 medium to large delicata squash (you can also use butternut and kabocha, but those would have to be peeled)
Salt, to taste
- 2 tablespoons dark sesame oil
- 1 tablespoon mirin
- 1 tablespoon sake
- 2 tablespoons white miso
- 1 tablespoon brown sugar
- Preheat the oven to 425 degrees F.
- Line a baking sheet with tinfoil.
- Cut the squash in ½ thick rounds and cut out the seeds so you keep the ring shape. Place in a bowl, season with a little salt and toss with 1 ½ tablespoons of the sesame oil. Lay the slices in one layer on the baking sheet(s).
- Roast the squash for 20 to 25 minutes or until tender.
- To make the glaze, combine mirin and sake in a small saucepan and bring to a boil over high heat for 20 seconds. Turn the heat to low and stir in the miso and brown sugar. Whisk over medium-low heat, without letting the mixture boil, until the brown sugar has dissolved.
- Remove from the heat and whisk in the remaining sesame oil.
- Remove the squash from the oven. Heat the broiler.
- Turn over the slices and brush each with the miso glaze.
- Place under the broiler, about 2 inches from heat and broil for about 1 minute or until the glaze begins to bubble and look shiny. Remove from heat.
Makes: 4 to 6 servings
Total Time: 40 minutes
Chef’s Name: Casey Hatfield-Chiotti
Family Members: Husband
Community of Residence: Leucadia and Paris
Hobbies/ Interests: Travel, cooking, dance, yoga, pilates, running, horseback riding, skiing, and I volunteer for an incredible organization called the Lucky Duck Foundation.
Favorite Local Activity: Running at Torrey Pines
About the Recipe: This recipe is easy, healthy and delicious. I make it for my husband and friends and family, and I love using delicata squash because you don’t have to peel it.
About the Chef: I’m a freelance food and travel writer (I write for Sunset, San Diego Magazine, and Travel & Leisure). I love what I do. Food and travel are my passions, and I’m going to be spending quite a bit of time in Paris this year.