Miso-Curry Delicata Squash

 I'm always looking for new and exciting ways to use winter squash. After all,  there are so many types in season right now and they're relatively cheap and full of vitamins. This particular recipe is by far one of the best squash recipes I've ever made and it's all thanks to my lovely new cookbook by my favorite food blogger. Yes, this dish is from Super Natural Everyday by Heidi Swanson. It's a charming cookbook with unique and healthy vegetarian recipes on every page, along with some beautiful photographs. This week, I've been cooking from the book exclusively, and eating dinner every night has been pretty exciting.

This recipe uses delicata squash, which has edible skin, meaning that there is no peeling required. And the miso-curry sauce that bathes the vegetables is so delicious that I found myself licking it off the spoon. This was my first time using red Thai curry paste, and honestly, I think it will be a new staple in my kitchen. Now, I'm a girl that does not like spicy foods and believe me when I say this: this is not a spicy recipe. It's full of flavor without the burn. It's simply perfection, if you ask me.

 Heidi's recipe calls for tofu, but I tend to stay away from tofu. I added some butternut squash to the mix (I had a tiny one that I wanted to use). She also uses extra virgin olive oil, while I used coconut oil instead and absolutely loved the results. Also, I mixed both white and red miso pastes because I had both. I will leave you with her exact recipe here, but know that it can be slightly tweaked to your liking.

Miso-Curry Delicata Squash (from Super Natural Everyday by Heidi Swanson)

12 ounces delicata squash
1/4 cup extra virgin olive oil
1/4 cup white miso
1 tablespoon red Thai curry paste
8 ounces extra firm tofu, cut into small cubes
4 medium new potatoes, unpeeled, cut into chunks
2 tablespoon fresh lemon juice
1 1/2 cups chopped kale, tough stems removed
1/3 cup tasted pumpkin seeds
2/3 cup chopped fresh cilantro

1. Preheat oven to 400 degrees with a rack in the middle of the oven.

2. Cut the delicata squash in half lengthwise and use a spoon to clear out all of the seeds. Cut into 1/2- inch thick half moons.

3. In a medium bowl, wisk together olive oil, miso, and curry paste. Combine tofu, potatoes, and squash in a large bowl with 1/3 cup of the iso-curry paste. Use your hands to toss well and then turn the vegetables onto a rimmed baking sheet and arrange in a single layer.

4. Roast 25-30 minutes, until everything is tender and browned. Toss once or twice along the way to prevent burning. Keep a close watch, though; the vegetables can go from browned to burned in a flash.

5. In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.

6. Toss the roasted vegetables gently with the kale, pumpkin seeds, and cilantro. Serve family style in a large bowl or on a platter.

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