Miso roasted delicata squash and black lentil bowl
Happy autumn equinox friends! This dish is great for transitioning to the cooler, shorter, autumn months, when the fall and winter squashes are ready for harvest. Full of umami, the squash is sliced into half-moons and roasted in a miso glaze and then put on top of black lentils and kale, topped with a ginger sesame dressing. Delicata squash are one of my favorites because of their great texture and mild flavor which make them the perfect vehicle for the miso in this dish. The ginger sesame dressing is warming, flavorful, and really brings everything together. I hope you find time to slow down and enjoy the equinox by celebrating the fall harvest, being with loved ones, spending time outside, or doing whatever feels nourishing to you.
Miso roasted delicata squash and black lentil bowl
serves 3-4
ingredients
miso roasted delicata squash and black lentil bowl
1 cup dry black lentils
1 delicata squash, halved, seeded, and sliced in half moons
1 roasted red onion, cut into bite-sized pieces
2 tbsp tamari
1 tbsp miso
1 tbsp toasted sesame oil
2 tsp rice vinegar
2 cloves garlic, grated
1 bunch lacinato kale, chopped
3-4 spring onions, diced
ginger sesame dressing
1 inch ginger, grated
1 tbsp tamari
1 tbsp rice vinegar
1 tbsp toasted sesame oil
2 tbsp water
1-2 tsp honey or maple syrup
1 tsp sesame seeds
instructions
Preheat the oven to 400F.
Cook the lentils. Combine the lentils with 2.5 cups of water and bring to boil. Once boiling, turn down to a simmer and cover for roughly 20 minutes or until the lentils are cooked and the water is absorbed.
Make the miso glaze. Combine the grated garlic, tamari, miso, toasted sesame oil, and rice vinegar and stir, vigorously, until everything is fully incorporated.
On a rimmed cookie sheet, combine the squash and red onions and spread them out evenly. Brush the squash and onion on both sides with the miso glaze until everything is fully covered.
Cook the squash and onion in the oven for 20-25 minutes or until the squash is cooked through and is starting to brown. Check halfway through to stir things around and make sure the vegetables are cooking evenly. Once done, set aside.
While the vegetables roast, make the kale. Heat a pan over medium heat. Once hot, add 1 tbsp of toasted sesame oil. Then add the kale and sautee until it starts to wilt. Add a pinch or two of salt (to taste) and keep stirring until fully cooked. Turn off the heat. Add a splash of rice vinegar and taste. Add more salt or vinegar if needed. Add the cooked lentils and stir to combine. Set aside.
While the vegetables roast, make the dressing. Combine the ginger, tamari, rice vinegar, roasted sesame oil, water, honey, and sesame seeds and stir vigorously until everything is incorporated. Taste. Add more honey, vinegar, and/or tamari if needed.
Now, to put it all together! First, divide the kale and lentils into bowls. Then top with the squash and red onions. Drizzle the dressing over top and sprinkle the spring onions on top.
Enjoy!
