Miso-curry delicata squash from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 158) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on December 21, 2013

    We really disliked this dish; the combination of flavours just didn’t work. It was so poor that I did have to throw most of it out. We have enjoyed the other dishes I've tried from this book, but not this one. Never again.

  • cjross on October 08, 2013

    Tasty. I used collards instead of kale and I sauteed them a bit before adding to the salad. I also didn't read the directions to reserve some of the dressing for the end, but it worked out anyways. My potatoes took a lot longer to cook than the recipe suggested.

  • Emily Hope on September 30, 2013

    This is a tasty, healthy, and (somewhat) quick vegetarian main dish. Most of the ingredients (squash, tofu, and potatoes) get tossed in the oven with a miso/curry marinade, and the rest of the marinade, with added lemon juice, dresses raw kale, which is tossed with the roasted veggies. The miso and curry play well together (though my curry paste wasn't quite as spicy as I liked and so added some harissa to compensate), the acidity of the lemon juice adds needed brightness, and the sweetness of the delicata ties everything together. (I also added a teaspoon or so of maple syrup.) I used a whole block of tofu and a whole bunch of kale (she calls for somewhat less) and just added a bit of extra dressing to compensate. Served over coconut quinoa: http://www.bonappetit.com/recipe/coconut-quinoa. A good match, but if I did it again I'd leave out the potatoes. I didn't have cilantro or pepitas, though I'm sure those would be tasty.

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