Miso–Garlic Butter Roasted Delicata Squash
This delicious, gut-friendly side dish is rich in prebiotics to keep your digestive system running smoothly. Delicata squash has a tender, edible skin, so there’s no need to peel it, making it extra convenient while providing an added boost of fiber. Serve alongside roasted chicken or pork.
Ingredients
- 2 small delicata squash
- 2 tablespoons unsalted butter melted
- 2 tablespoons white miso
- ½ teaspoon grated garlic
- 2 teaspoons lemon juice
- ¼ cup slivered almonds toasted
- 2 tablespoons loosely packed fresh dill
Instructions
- Preheat oven to 425ºF. Trim ends off 2 squash and cut in half lengthwise; scrape and discard seeds from the center of each half. Slice into ½ inch-thick half-moons; transfer to a large rimmed baking sheet.
- Whisk 2 tablespoons each melted butter and miso and ½ teaspoon garlic together in a small bowl until thoroughly combined; dollop over the squash and toss with your hands until all sides are evenly coated. Arrange in an even layer. Roast, flipping once, until tender and browned in spots, 15 to 20 minutes.
- Drizzle the squash with 2 teaspoons lemon juice; stir gently to coat. Transfer to a platter; top with ¼ cup almonds and 2 tablespoons dill.