Thank you Mina for sponsoring this post!
Amidst all the pumpkin shenanigans going on around here lately, I quickly forget about all the other bounty that the fall season has to offer. Butternut squash, delicata squash, acorn squash, kabocha . . . they all deserve a bit of love, too. Let’s give that lovely delicata squash a bit of TLC today.
(And by TLC, I’m not referring to the greatest R&B girl group of all time. Though, I suppose that we could sing some TLC songs while cooking delicata squash. Anyone want to join the party?)
Delicata squash is one of my favorite things to cook because it is easy to prepare. The skin is soft, so we don’t have to worry about peeling the outer skin. That cuts prep time by 5 about minutes, which means more time to look at cat photos on BuzzFeed. Priorities. The softer skins also means the squash is easier to split open. I don’t have to worry about losing my digits like I do when I am hacking my through a butternut or spaghetti squash. That golden delicata is our friend.
I was in a bit of a mood for spice over the weekend, so I whipped up a batch of roasted delicata with spicy harissa. When it comes to choosing harissa sauces/pastes to cook with, I LOVE using the Mina brand. It’s a bit runnier and smoother than some of the harissa pastes out there, which makes it much more versatile for cooking. For example, I’ve cooked my harissa portobello tacos using Mina harissa and another brand’s harissa paste. Mina, by far, was much easier to work with—the harissa brushed on the portobellos more evenly. When you make this dish (and I know you will because these tacos are crazy delicious), I highly recommend getting yourself a jar of Mina. You won’t regret it!
Now, let’s get spicy!
MASTER LISA’S MISTAKES (AKA COOKING NOTES)
- Get dirty: We want to get this tasty harissa miso sauce around every crevice of the delicata squash pieces. I find it much easier to use my hands to do this than with a spoon.
- Add some broccoli: When I was testing this recipe, I made a batch with roasted broccoli, and it tasted awesome! The florets hold the harissa miso sauce so well, it’s like a flavor explosion when you bite into it.
- Don’t skip the miso: The miso adds a lovely umami to the dish. I tried a batch with just harissa, maple syrup and salt, and it doesn’t compare to this version with miso.
If you make this recipe, be sure to share your creations with me by tagging me on social media and use the hashtag #hnbeats!
LIKE THE DELICATA SQUASH TACOS? TRY THESE: