Miso-Curry Delicata Squash
“Few winter squash have endeared themselves to me like the Delicata. I appreciate its buttery, sweet flesh, brief roasting time, and streaky electric-yellow skin — skin that is edible, incidentally. Said another way, there’s no need to peel the Delicata.”

Ingredients:
12 ounces Delicata squash
1/4 cup extra-virgin olive oil
Scant 1/4 cup white miso
Scant 1 tablespoon red Thai curry paste
8 ounces extra-firm tofu, cut into small cubes
4 medium new potatoes, unpeeled, cut into chunks
2 tablespoons fresh lemon juice
1 1/2 cups chopped kale, tough stems removed
1/3 cup pepitas, toasted
2/3 cup chopped fresh cilantro

Directions:
Preheat the oven to 400°F with a rack in the middle of the oven. Cut the Delicata squash in half, lengthwise, and use a spoon to clear out all the seeds.

Cut into 1/2-inch long/1cm thick half-moon shapes. In a medium bowl, whisk together olive oil, miso, and curry paste. Combine the tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet and arrange in a single layer.

Roast for 25 to 30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. Keep a close watch, though — the vegetables can go from browned to burned in a flash. In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated. Toss the roasted vegetables gently with the kale, pepitas, and cilantro. Serve family style in a large bowl or on a platter. Serves four.

Photo And Recipe: Courtesy Of Heidi Swanson/Super Natural Every Day