• 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


  1. Preheat the oven to 425 degrees F.
  2. Line a baking sheet with tinfoil.
  3. 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).
  4. Roast the squash for 20 to 25 minutes or until tender.
  5. 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.
  6. Remove from the heat and whisk in the remaining sesame oil.
  7. Remove the squash from the oven. Heat the broiler.
  8. Turn over the slices and brush each with the miso glaze.
  9. 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

[box title=”About the Chef” box_color=”#79a584″]

Chef’s Name: Casey Hatfield-Chiottirecipe02
Age: 33
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.