Miso Sesame Winter Squash

Inspired by a recipe in Bryant Terry's cookbook, The Inspired Vegan. Roasted winter squash (and tofu) is combined here with a wonderful miso, maple, sesame and citrus sauce.

Miso Sesame Winter Squash

This roasted winter squash medley is a riff on one of the recipes in Bryant Terry's cookbook, The Inspired Vegan. I’m a forever fan of Bryant and his flavor and ingredient combinations for good reason. His recipes are always flavor-forward, and across the span of a book he tends to pull from a global pantry. Beyond that, he's just the sort of person I like to turn to when I need someone to yank me out of the occasional culinary rut every cook finds themselves in. It was his Molasses, Miso, and Maple Candied Sweet Potatoes that caught my attention.

roasted delicata squash along with other ingredients in a large serving bowl

While I didn’t have sweet potatoes, I went ahead based on what I did have on hand.  By swapping in delicata squash and tofu for the sweet potatoes, you’re looking at what turned out to be a spectacular one-pan meal. If you end up liking this recipe, be sure to take Bryant’s amazing green rice for a spin.

roasted delicata squash seeds in the bottom of a sink

The Game Plan

Here's how today's recipe shapes up. Your primary ingredients are tossed with a citrus-spiked, maple-molasses marinade of sorts. The sappy sweetness is balanced by the salty complexity of miso and tamari/shoyu. A toasted sesame backdrop is added for good measure. It works brilliantly. Thinking more about it, I imagine you could use the sauce/marinade to roast any number of ingredients beyond winter squash or sweet potatoes - for ex: tempeh, broccoli, cauliflower. Let me know if you do a take on this that works particularly well!

delicata squash halved lengthwise, seeded, on a wood cutting board
Slice the squash lengthwise, clear out the seeds (above), and then cut across into thin, fast-roasting, crescents (below)!
crescents of roasted delicata squash arranged in rows on a parchment lined baking sheet
I'm re-emphasizing the fact that you can leave the skin on delicata squash. It's edible and a key part of what makes them one of my favorite squashes to use - fast and flavorful. Roasted winter squash of other varietals should generally be peeled, although I often leave the skin on kabocha squash.
small cubes of tofu arranged on a paper towel lined cutting board
For this recipe, opt for extra-firm tofu. I like to cut it into little cubes (see above) not much larger than then ones you might get in a miso soup at a restaurant. Enjoy!
roasted delicata squash along with other ingredients in a large serving bowl

A Couple Variations

  • Make it spiced: GG Mora weighed in with this, “I tossed the marinade (which I augmented with a goodly tablespoon of sambal oelek) and squash with a full bunch of red kale, chopped coarsely. This will become part of my regular weeknight rotation – it was delicious (and nicely ‘low-impact’).”
  • Ponzu style: Duff shares, “This is a great recipe. I have made it twice. The 2nd time, I used Ponzu in place of the tamari/lemon juice. It was, imho, even a little bit better.”

kitchen scene with serving bowl of roasted winter squash on a marble countertop

More delicata squash recipes

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Miso Sesame Winter Squash

5 from 3 votes

As I mention up above, I used unpeeled, seeded delicata squash here, but you can use other winter squash. Peel it first though. Bryant uses 2 1/2 lbs. peeled sweet potatoes and no tofu.

  • 2 pounds delicata squash (~3), halved, seeded, and cut into 1/2-inch inch thick pieces
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons molasses
  • 1 teaspoon tamari or shoyu
  • 2 tablespoons pure maple syrup
  • 1 heaping tablespoon white or yellow miso
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon grated lemon zest
  • 5 tablespoons water
  • 8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes
  • Various toppings: toasted sesame seeds, chopped arugula, basil, basil flowers, lemon wedges
  1. Preheat the oven to 425°F / 220°C, with a rack in the middle.
  2. In a large bowl, toss the squash with 1 tablespoon of the sesame oil. Spread the squash on a parchment-lined or well-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.
  3. In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Add the tofu, toss to coat, and set aside.
  4. When the squash is deeply golden on both sides, remove from the oven.
  5. Transfer the squash to a 2-quart baking dish. Pour the tofu mixture over the squash, and gently toss. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss gently a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed.
  6. Finish with some toasted sesame seeds, chopped arugula, and/or herbs, and serve immediately with lemon wedges on the side (to squeeze on top).

Serves 4-6.

Adapted from the Molasses, Miso, and Maple Candied Sweet Potato recipe in Bryant Terry's The Inspired Vegan.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Post Your Comment

Recipe Rating


This recipe is perfect for me. It combines some of my favorite ingredients. This looks fantastic, I cannot wait to try it. As much as I say summer is my favorite season, based purely on produce, I do long for winter squash all year round.

Maria @ Sinfully Nutritious

This looks so good! Flipping through your second book this week...can't wait to try out some of the recipes.


Thank you! I've been looking for more ideas for using delicata squash - I have a ton left over from my CSA and hope they'll last me through the winter. ^_^


this looks fantastic and healthy too, a win-win!

Tabitha (From Single to Married)

This past year has been the first time I've really been experimenting with different types of squash- this looks like the perfect way to enjoy it!

Simply Life

I can't get enough squash right now -- overdoing it, almost -- so I love the surprising addition of miso to this recipe. Just what I need to get out of my squash rut! Simply beautiful!

JL goes Vegan

How did you know I just started experimenting with miso and my boyfriend wants me to make more squash??? Yes, he does want more squash--weird!!! And great.


A healthy dish to try at home and perfect for winter.The pictures looks so delicious specially the squash on the baking tray.Can't wait to cook my own version.

Tracy Portner

Just beautiful pictures, I really feel like I'm sat at your table about to tuck in.


Wow, I just discovered your blog and I love i! Such gorgeous pics and amazing recipes!!! I'm going to try this recipe w/ butternut squash. I have all the ingredients but the miso. Are you referring to miso paste? I havent seen it around here locally (Richmond VA) but I'm officially on the hunt for it now! I cant wait to try this out!


OOH this does tempt my tastebuds.... I've never used miso before - I don't why - but this recipe is jsut the kick up the posterior (or should I say impetus) to try!


So the squash gets baked twice?

HS: Hi RH - yes, twice.


After looking at those beautiful photographs how could I not try this recipe! The colors are amazing! Although my finished product will never look same, it's fun trying!


Was just thinking about making something with miso today...well, there you go. Perfect timing!

Mike @TheIronYou

I notice you leave the squash skin on. I have never used the delicata squash, but I know from past experience with other squash that the skins can be bitter and tough. How are the delicata skins in this recipe?


    They're great! That's one of bonus reasons for baking with delicata squash.

    Heidi Swanson

The Molasses, Miso, and Maple Candied Sweet Potatoes sounds fabulous and just today made something very sweet with sweet taters and am editing tater photos right now. What you made looks spectacular! Love that it's one pot, too!

Averie @ Love Veggies and Yoga

So pretty. I am usually vehemently against maple syrup + squash. Just too much sweet on sweet for me. But, if you promise the salty miso balances it out...I believe you ;)


I love how simple and comforting your recipes (and photos) are. And how perfectly you lay the squash on the baking tray!!


That is beautiful with the fresh greens on top. I often make a delicata & tofu braise with cooked greens that I finish with a slather of miso mixed with butter--using sesame oil instead sounds like a delicious twist and I imagine that the chopped fresh greens wake up the earthy flavors a bit. I'll be trying this soon!


You photos are always beautiful, but for some reason these are extra stunning. I have to start working more miso into my life. This is just the way to do it.


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