Chefs, Life, HealthKatie O'Connor

Eats, Treats, and No Meats: Miso and Maple Roasted Delicata Squash

Chefs, Life, HealthKatie O'Connor
Eats, Treats, and No Meats: Miso and Maple Roasted Delicata Squash

Welcome back to “Eats, Treats, and No Meats!”

In this three-part series of Chef Steph's Corner, PA’s Corporate Chef Steph explores vegan or vegetarian-friendly alternative meat dishes that put the spotlight on fresh produce to place at the center of your Thanksgiving table. 

Our next dish to decorate your turkey day spread with is a Miso and Maple Roasted Delicata Squash. This delicious and vibrant recipe takes very minimal effort and requires zero stress. Simply follow the steps below and add it to your menu!


Miso and Maple Roasted Delicata Squash


  • 2 Delicata squash, halved, seeded and sliced
  • 1/3 cup pecans, toasted
  • 3 tablespoons olive oil
  • ½ cup maple syrup
  • ¼ cup white miso paste
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4-5 fresh sage leaves, thinly sliced


Preheat oven to 425. Lightly oil 2 baking sheets. Spread squash on baking sheets, drizzle with olive oil and season with a bit of salt and pepper. Place into oven and bake for 10minutes. Remove from oven, flip over and then place back into the oven for another 5-10 minutes.

While the squash is baking, combine the rest of the ingredients besides the sage in a jar, and shake to combine. Pour liquid into a small pot, and reduce it down until it becomes thick and syrupy.

When squash is done, toss them with the dressing, pecans, and sage.


About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.