- 1 delicata squash, halved and cut into ½ inch wedges
- 2 tbsp miso paste
- 2 tbsp hot water
- 1 tbsp olive oil
- 1 tsp rice wine vinegar
- ¼ cup hazelnuts, ground (1/3 cup ground)
- 1-2 cloves garlic, crushed
- pinch of salt
- pinch of red pepper flakes (optional)
- fresh parsley, chopped, for garnish
Preheat the oven to 375F. Combine miso paste and hot water in a medium bowl and whisk to dissolve the miso paste, until smooth. Add in the olive oil and vinegar and whisk to combine. Add the squash to the bowl and toss to coat. Pour onto a parchment lined baking sheet.
In a food processor, add the ground hazelnuts, garlic, salt, red pepper flakes (if using) and pulse to combine. Sprinkle the nut mixture onto the squash, doing your best to evenly coat them. Once each wedge is covered, gently press the mixture down with your fingers so that it sticks. Carefully flip the squash over and repeat on the other side. A bit tedious, but so worth it!
Roast in the oven for about 30 minutes, carefully flipping each wedge half way through. Squash is done when easily pierced with a fork and crust is browned. Remove from the oven and sprinkle with some fresh chopped parsley, if you please! This is great as a side or on top of a salad. Enjoy!
Recipe by Natalie Bickford.