Roasted Miso Delicata Squash with Fried Sage
3 medium sized Delicata Squash
1 garlic clove
2 Tbsp white or red miso paste
2 Tbsp pure maple syrup
1 Tbsp soy sauce
Extra virgin olive oil
½ cup nuts or seeds (such as pistachio, hazelnuts, pine nuts, pepitas, sunflower seeds)
Handful of pomegranate seeds
6-8 sage leaves
Pinch of Aleppo pepper
Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper.
Combine the garlic, miso paste, maple syrup, soy, pinch of salt, and hot pepper flakes with enough evoo to make a thick marinade. I did this all in a mortar and pestle but a food processor works very well too.
Cut the squash lengthwise and scoop out seeds with a spoon. Slice into ½ inch slices (you can eat the skin!). Lay the squash slices in one single layer on baking sheet and rub with the miso mixture. Roast at 400 for approximately 25 minutes or until tender and brown. Hint: To prevent the bottom of your squash from burning, while the top remains raw, double up your sheet pans for better insulation.
If using nuts such as pistachios, hazelnuts, or pine nuts, toast in a dry pan until golden brown and fragrant. this can happen very quickly, so continually toss nuts and watch carefully. Once toasted, transfer t a cutting board and roughly chop if using nuts. Using the same pan, heat a little olive oil and fry whole sage leaves until they are crispy and fragrant. Set aside.
Once squash is done roasting, arrange slices on a platter and top with toasted nuts, pomegranate seeds and fried sage. Sprinkle with lemon juice, salt and a drizzle of olive oil.