Recipe // Miso Tahini Roasted Delicata Squash

Ingredients:

→ 2 medium delicata squash
→ 2 tbsp extra virgin olive oil
→ ½ tsp kosher salt
→ ½ tsp ground cumin
→ ¼ tsp smoked paprika
→ ¼ tsp freshly ground black pepper
→ ⅓ cup pomegranate seeds
→ ⅓ cup pumpkin seeds, toasted
→ 1 tbsp sesame seeds, toasted
→ 1-2 tbsp finely chopped parsley or another fresh green herb
→ Lemon zest
→ Flaky salt
→ Optional: a little extra chili oil or chili flakes

Miso tahini sauce:

→ 2 tbsp tahini
→ 1 ½ tbsp white mellow miso
→ 1 ½ tbsp fresh lemon juice
→ 1 tbsp maple syrup
→ 1 small garlic clove, finely grated
→ 3-4 tbsp warm water, as needed
→ ¼ tsp chili flakes, plus more to taste

Directions:

→ Heat oven to 425°F. Slice the delicata squash lengthwise and scoop out the seeds. Cut into roughly ½-inch half moons. Toss with olive oil, salt, cumin, smoked paprika and black pepper. Arrange in a single layer with plenty of space between pieces. Roast for 20–25 minutes, flipping once, until caramelized and browned around the edges.

→ While the squash roasts, toast the pumpkin and sesame seeds in a dry skillet over medium-low heat until fragrant and lightly golden. Season with a tiny pinch of salt.

→ Whisk together tahini, miso, lemon juice, maple, garlic and chili flakes. Gradually whisk in warm water until it's smooth, glossy and drizzleable. Taste and add any ingredients to your liking.

→ Spread a generous swoosh of the miso tahini sauce across a serving plate. Add the roasted delicata squash and drizzle with more sauce. Scatter the toasted pumpkin and sesame seeds and finish with pomegranate seeds, lemon zest, fresh herbs, chili flakes and flaky salt.