Miso-Marinated Delicata Squash
  • 2 sliced and roasted delicata squashes (from above)
  • 2 tablespoons white sweet miso paste
  • 1 tablespoon maple syrup or honey (not vegan)
  • 2 teaspoons chili sauce, such as sriracha
  • 4 tablespoons brown rice vinegar or lime juice
  • 1 tablespoon tamari
  • 2 teaspoons sesame oil
  • 1 garlic clove - minced (optional)
  • 1 tablespoon finely chopped green onion (optional)
  1. Place the sliced and roasted delicata squash in a shallow dish.
  2. In a small bowl, combine the miso with the maple syrup and sriracha, and mix until smooth. Add the rice vinegar/lime juice, tamari, and sesame oil, and mix until smooth. Mix in the sesame seeds, garlic and green onion, if using.
  3. Pour the marinade over the delicata squash and toss to coat. Cover and let marinate at room temperature for 1-3 hours. Keep refrigerated for up to 5 days.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-fall-meal-plan-part-1/