Miso–Garlic Butter Roasted Delicata Squash

 Ingredients

 2 small delicata squash-  

(Delicata squash is a variety of winter squash with cylindrical fruits that are cream-colored and striped in green or orange. As its name suggests, it has characteristically a delicate rind (or skin). It is also known as peanut squash, Bohemian squash, or sweet potato squash. It is a very sweet variety with a thin, edible skin and is typically cut into half rounds and roasted. 

2 tbsp unsalted butter, melted

2 tbsp white miso

½ tsp grated garlic

2 tsp lemon juice

¼ cup slivered almonds, toasted

2 tbsp loosely packed fresh dill

 

 Preparations

Preheat oven to 425ºF. Trim ends off 2 squash and cut in half lengthwise; scrape and discard seeds from the center of each half. Slice into ½-inch-thick half-moons; transfer to a large rimmed baking sheet. 

Whisk 2 tablespoons each melted butter and miso and ½ teaspoon garlic together in a small bowl until thoroughly combined; dollop over the squash and toss with your hands until all sides are evenly coated. Arrange in an even layer. Roast, flipping once, until tender and browned in spots, 15 to 20 minutes. 

Drizzle the squash with 2 teaspoons lemon juice; stir gently to coat. Transfer to a platter; top with ¼ cup almonds and 2 tablespoons dill. 

 

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