miso citrus delicata squash & millet


aaaand that was another long hiatus…but i’m back! and we’re moved into our new house! it’s been a whirlwind to move in, get unpacked, clean the old place, and figure out how to spread our furniture from our old (tiny) one bedroom apartment across the new place.

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the new kitchen is amazing, but with the busy/crazy/hectic whirlwind of chaos since we moved in, we have only been cooking old, familiar, and easy recipes (like hippie bowls, lentil dal, chana masala, and black bean soup & cornbread).

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so this recipe is one that we made months ago, before all of the moving chaos began. it’s a delicious combination of squash and tofu, roasted in a citrus and miso sauce. we topped it with fresh basil and put it alongside some millet, and absolutely loved it. this recipe yields the perfect kind of winter comfort food – warm, filling, but not greasy or heavy.

ok, i need to go line some more shelves…i’ll be back with more recipes soon!

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miso citrus delicata squash & millet

yields 6 main dish servings
borrowed from 101 cookbooks and the kitchn

  • squash: 
  • 2 lbs delicata squash (approx 3 squash)
  • 1T toasted sesame oil
  • sauce: 
  • 1T toasted sesame oil
  • 2T molasses
  • 1t tamari
  • 2T maple syrup
  • 2T miso paste
  • 1/4c fresh orange juice
  • 1T fresh lemon juice
  • 1/4t grated lemon zest
  • 5T water
  • squash and tofu mixture:
  • 10oz extra-firm tofu, cubed
  • millet:
  • 1c millet
  • 2c water
  • 1/4t salt
  • 1T butter, optional
  • garnish:
  • fresh basil or arugula torn into small pieces, optional
  • lemon wedges, optional
  1. preheat your oven to 425º
  2. squash: cut the squash in half, de-seed it, and slice into 1/2″ pieces
  3. toss the squash with 1 tablespoon of  the toasted sesame oil, then place on a greased baking sheet(s) in a single layer
  4. allow to roast for 30 minutes or until tender, turning over halfway through
  5. sauce: while the squash is roasting, whisk together the other tablespoon of sesame oil, molasses, tamari, maple syrup, miso paste, orange juice, lemon juice, lemon zest, and water
  6. squash and tofu mixture: once the squash is tender, move it into a two quart baking dish
  7. combine the sauce and tofu in the baking dish and toss to coat thoroughly
  8. bake the dish uncovered for 30 minutes, tossing a few times along the way
  9. millet: while the squash and tofu are baking, heat a pan over medium heat
  10. add the millet and allow to toast for 4 minutes, until it turns brown and you can smell its fragrance (do not let them burn!)
  11. add the water, salt, and millet, and stir to combine
  12. bring the water to a boil over high heat, then turn down to low, add the butter, and cover the pot
  13. allow to simmer for 15 minutes, then take off the heat and let sit for 10 minutes
  14. garnish: serve the tofu and squash mixture with the millet, garnish with fresh basil or arugula and a squeeze of lemon juice, and enjoy!


2 Responses

  1. BB Says:

    This looks great! Have to try it. You’d be proud of us–we’ve been eating a lot of kale lately.

  2. Em Says:

    @bb: I love that you’re eating kale! If you see any kale vegetarian recipes, please send them my way!!

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