Sesame Miso Glazed Winter Squash

11 May

I know it probably seems like all I do is make and eat baked goods…(which isn’t far off)… but I do eat regular food every day, too! I eat a lot of vegetables for dinner, I love vegetables.  I often will just whip up a quick stir-fry.. so simple and delicious! And I’ve often thought about doing a post on my daily stir-fry… but it’s so routine, I wouldn’t even know where to begin writing about it… it’s like I’m on auto-pilot. Hmm… maybe one day…

Dinner parties, however, are where I like to test out new recipes (daring, I know).  I came across this one a while back, on one of my favorite food blogs, 101cookbooks.  I knew I had to try it, and I also knew I wanted to make my own modifications (of course..).  It turned out great.  The original recipe calls for just delicata squash, tofu, and the glaze…. I added not only the delicata, but also a satsuma sweet potato, kabocha squash, tofu AND broccoli! Partially, because I wanted to “bulk up” the recipe so I could use it as a hearty main dish, but also because I just loooooove kabocha squash and satsuma sweet potato, I thought they’d go swimmingly in this recipe.  I was right.  The broccoli I added just to “freshen” it up a little, add a little crunch and greenery.  Yum.

Adapted from Heidi Swanson’s Blog, 101cookbooks.


Serves 4-6 people as a main course

  • 1 satsuma sweet potato (another kind would be fine, but these are just so delicious if you can find them)
  • 1 delicata squash
  • 1 kabocha squash
  • 1 (8 oz) package of tofu (cubed, 1/2″ cubes)
  • 1 head of broccoli
  • 4 tablespoons toasted sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons molasses
  • 1 teaspoon tamari or soy sauce
  • 2 tablespoons pure maple syrup
  • 1 heaping tablespoon white or yellow miso
  • juice from 1 whole freshly squeezed orange (don’t be afraid to let some of the pulp fall in)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon grated lemon zest
  • 1/3 cup water (+/-)
  • 2 tablespoons sesame seeds


  1. Preheat the oven to 425F.
  2. Peel the sweet potato, but leave the skins on the kabocha and delicata (they’re edible, and pretty!). Cut the two squashes in half and remove the seeds.
  3. Cut them however you’d like… but I cut the sweet potato into cubes, and the squashes into wedges.
  4. In a large bowl, toss the sweet potato and squash with 2 tablespoons of the sesame oil, and 2 tablespoons of olive oil. Spread them on a greased baking sheet in a single layer and roast for 40 minutes, turning over with a fork after 20 minutes. Or, until golden on both sides.
  5. In the meantime, in a medium-size bowl, whisk together the molasses, tamari (or soy sauce), maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining 2 tablespoons of sesame oil. Add the tofu, toss to coat, and set aside.
  6. When the squash is deeply golden on both sides, remove from the oven.
  7. Transfer the squash to a cast iron pan (12 inch) on medium heat. Pour the tofu mixture over the squash, and gently toss. Toss in the broccoli. Cook, stirring/flipping often with a spatula, until the marinade boils off and becomes more of a glaze.
  8. Remove from heat, leave in the skillet or transfer to a bowl.  Garnish with some sesame seeds. Serve, and enjoy!

One Response to “Sesame Miso Glazed Winter Squash”

  1. Kay Howe May 12, 2012 at 6:26 pm #

    Yum! Not only does it look good, it is beautiful!! Will try it!

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