Miso-Harissa Delicata Squash and Caramelized Onions
Guys, I’m doing it. I’m breaking out a squash recipe.
With just a few days (FOUR!) ’til Fall, I decided it’s acceptable, hah. When I passed the amazing squash display at my supermarket, I just couldn’t pass up grabbing a couple of my fave type—delicata.
Um, if you haven’t had delicata squash, you’re seriously missing out. They have a beautiful buttery, creamy texture that takes to roasting marvelously! Plus, their soft, smooth skin doesn’t have to be peeled—you can eat it (and it’s a great boost of fiber). They’re a ton easier to work with than butternut, pumpkin or even acorn squashes, and have even better flavor!
This recipe is an adaptation of one of my very favorite recipes from 101 Cookbooks that I have made at least a half dozen times (those of you that know me know that me making a recipe more than once is a serious rarity)! This is a really terrible photo of one time I made it, haha:
Like I said, I’ve made the original a bunch, but it requires a couple more fresh veggies that I usually have lying around all at once (radishes, kale, and fingerling potatoes). I decided to alter the dish to make the best part—the delicata squash—the main component. I left in my favorite parts (the Marcona almonds and the miso-harissa sauce), and I enhanced its sweetness with lots of caramelized onions. I also added some chives because, well, I had a bunch growing on my porch, and I think they lend a nice herby flavor to the dish!
While this dish may not look like much (everything is almost the same color, it looks just kinda mushy), the flavor is near life-changing. Yeah, I’m taking it to that level. It’s sweet, and creamy, and full of umami, with lots of crunch from the almonds, and a little zing of freshness from the lemon juice and chives. I’m totally in love with this recipe, and hopefully you will be too 🙂
PrintMiso Harissa Delicata Squash and Caramelized Onions
Yield: about 3-4 servings
Ingredients:
for the caramelized onions:
- 2 tbsp butter (or olive oil for vegan option)
- 4 medium sweet onions, halved and then sliced
- kosher salt
- juice of 1 lemon
for the squash:
- 2 medium-sized delicata squash, halved and seeds scraped (I like to use a grapefruit spoon), then cut into about 1/2-inch half moons
- 1/4 cup olive oil
- 1/4 cup white miso paste (I love love LOVE this soy-free chickpea miso)
- 1 tbsp harissa paste
to assemble:
- 1/3 cup Marcona almonds
- 2-3 tbsp roughly chopped chives
Directions:
for the caramelized onions:
- Heat the butter or oil in a medium-sized skillet over medium heat. Add in the onions and a pinch of salt. Cook for 40 minutes to an hour, stirring occasionally, and lowering the heat the low if needed, until the onions are golden-brown, reduced to less than 1/4 of their original mass, and caramelized.
- Add in the lemon juice and stir up any browned bits on the bottom of the pan.
for the squash:
- Meanwhile, preheat your oven to 400 degrees.
- In a large bowl, mix together the olive oil, miso, and harissa. (Here I like to remove 1 tablespoon of the mixture to reserve in case I want more dressing on the final salad. Sometimes I end up adding it back in, sometimes I don't).
- Add in the squash, toss to coat, and spread the squash out on a large baking sheet. Cook for 15 minutes flip the squash (or just shake 'em around), then cook for another 15-20 minutes.
to assemble:
- In a large bowl, carefully toss together the squash, onions, almonds, and chives (and the reserved dressing if you want). Top with additional chives, if desired.
- Serve warm or at room temperature.
recipe adapted from here
P.S.— If you’re wondering why my photos are so terribly grainy today, it’s because I shot these photos just after the sunset outside, and it made my camera struggle a bit with the lack of light.