Delicata Squash Recipe

Preheat and prepare

Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Wash the delicata squash, trim both ends, cut in half lengthwise and scoop out seeds with a spoon. Slice each half into 1/2-inch thick half-moons (or quarters if large) so they roast evenly.

Toss the squash slices in a bowl with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp black pepper until evenly coated. Arrange in a single layer on the prepared baking sheet, cut side down where possible.

Roast for 20–25 minutes, flipping once halfway, until edges are caramelized and flesh is tender when pierced with a knife. Remove from oven and set aside. Reserve about 2 cups of the cooked flesh (scoop out as needed) for the purée.

In a medium sauté pan over medium heat, melt 1 tbs unsalted butter. Add 1/2 small finely chopped yellow onion and sauté 4–5 minutes until translucent and lightly golden. Add 1 minced garlic clove and cook 30–45 seconds until fragrant.

Add the reserved ~2 cups roasted delicata squash flesh to the pan and stir to warm for 1–2 minutes.

Reduce heat to low and stir in 2 tbs white miso paste. Add 1/2 cup vegetable stock (or water) and 2 tbs heavy cream, then gently simmer 2–3 minutes to integrate flavors. Adjust consistency with additional stock, 1 tbs at a time, if the mixture is too thick for blending.

Transfer the squash-miso mixture to a blender or use an immersion blender in the pan. Puree until completely smooth. Add 1 tsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper; blend briefly to combine. Taste and adjust seasoning (more miso for saltiness, lemon for brightness). Keep warm.

Toast 1/4 cup pumpkin seeds in a small dry skillet over medium heat, stirring frequently, 2–4 minutes until they begin to pop and turn fragrant. Remove from heat and immediately toss with 1 tsp toasted sesame oil, 1/2 tsp rice vinegar, and 1/4 tsp flaky sea salt. Set aside to cool.

If your Szechuan chili crisp is very oily, stir it before using. Portion 2 tbs for plating. Thinly slice chives or prepare microgreens for garnish.

Spoon a generous portion (about 1/3–1/2 cup) of the warm squash miso purée onto each serving plate and spread into a shallow well or smear with the back of a spoon to create a base.

Arrange roasted delicata squash slices on top of the purée in a single layer or slightly overlapped.

Drizzle 1/2 to 1 tbs Szechuan chili crisp over the squash (adjust to heat preference). Scatter the toasted and seasoned pumpkin seeds over the dish for crunch.

Finish with a small pinch of flaky sea salt and the sliced chives or microgreens. Serve immediately.