Miso-Curry Delicata Squash

This recipe is a model of easy-to-cook and healthy plate of food filled with vegetables, nuts and protein. And it is not a salad. I don’t remember seeing a dish that combines the key ingredients of squash, tofu, potatoes, kale and pepitas. Neither have I seen a sauce combining the bold flavors of miso, from Japan, and curry paste, from Thailand.

By the way, what is delicata squash? It is a yellow streaky winter squash with edible skin that requires very brief roasting time in the oven. This vegetable dish can be served as a full meal. It fills you up with the new potatoes, which do not need to be peeled as well. Sounds almost too good to be true to get a nicely composed dish that is quick to prep, flavorful and healthful, in equal measure, until I find this Heidi Swanson’s recipe in her book Super Natural Every Day.

This is a recipe not to be missed if you like vegetables-forward dishes. The season for delicata squash is here. I found them in the local farmers markets. They can also be found on the shelves at Trader Joe’s. When my husband tasted the dish for the first time, he wanted me to make it again, not only for him, but for company.

I have made this dish again and I’ll repeat as long as the seasonal supply of delicata squash lasts. The delicata squash, tofu and potatoes make good company with the salty and spicy flavor of miso and curry paste. Unconventional, yes. But they work harmoniously well together.

Delicata squash, potato, tofu, kale and pepitas

Squash is the monthly featured ingredient at IHCC. See the variety of squash dishes IHCC home cooks have presented, click here.