Delicata Squash and Tofu with Miso & Molasses

Delicata Squash and Tofu with Miso & Molasses | Serious Crust by Annie Fassler

Update October 2017: I made this recipe again for dinner last night, after seeing squash at the store and wanting to EAT IT ALL. One of the things about the re-design that happened about a year ago on this blog, and about having a blog that has been going for about six years now, is that I look at old pictures and old writing and I just cringe. So I took new pictures, gave the post a little love, and am sharing it again with the world. This is one of my absolute favorite fall dishes: it uses lots of Asian ingredients (miso, soy sauce, sriracha), delicata squash (my personal favorite), and greens (which means it’s healthy, right?).

When Jonah and I returned from Thanksgiving, we were in the mood for something wintery, but a little on the healthier side. Let’s just say that the weekend was full of heavy food and indulgences, as Thanksgiving is supposed to be. I found a dish on 101 Cookbooks a while back that I’d always wanted to make, so we pulled up the recipe, made a quick run to the grocery store, and whipped up this squash and tofu cooked with miso and molasses. It can be served with rice, but I recommend some roughly chopped arugula, like the recipe says.

Miso & Molasses Squash and Tofu

Adapted from 101 Cookbooks | Serves 4


2 pounds delicata squash, cut into 1/2-inch inch thick half-moons
3 Tbl toasted sesame oil, divided
2 Tbl molasses
2 tsp soy sauce
2 Tbl pure maple syrup
1 heaping (or just 2) Tbl white or yellow miso
1/4 cup freshly squeezed orange juice
1 1/2 Tbl freshly squeezed lemon juice
1/4 tsp grated lemon zest
1-2 tsp sriracha (or other similar hot sauce)
1/4 cup water
8 ounces organic extra-firm tofu, pressed, cut into 1/2-inch cubes
4 cups baby arugula
Lemon wedges, toasted sesame seeds for serving


Preheat your oven to 425°F and line two baking sheets with parchment paper. In a large bowl, toss the squash with 2 Tbsp of the sesame oil, then spread the squash baking sheets in a single layer and roast for 40 minutes, or until golden brown with some dark crispy edges, turning over halfway through.

While the squash is roasting, mix together the remaining 1 Tbsp sesame oil, molasses, soy sauce, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and sriracha in a medium mixing bowl. Add the cubed tofu and gently toss it so the tofu gets coated in the marinade. Set aside until the squash is out of the oven.

One you have removed the squash from the oven, transfer it to a baking dish (a 13×9 or similar will do) and pour the tofu mixture over, marinade and all, and gently toss to coat. Bake, uncovered, for 30 minutes, or until a fair amount of the marinade has boiled off, tossing half way through. In your serving bowls, divide the arugula evenly. Top with a scoop or two of the tofu and squash (taking care to get some of that caramelized sauce from the bottom of the dish) and finish with a squeeze of lemon and a hefty sprinkling of toasted sesame seeds. Enjoy!




  1. […] for fall: Miso + Molasses Squash and Tofu, […]

  2. […] wrong. The other night Jonah made me this incredible clam miso soup from The Family Meal, and this squash and tofu with miso and molasses is one of my favorites. As for harissa, try adding it to anything for a little heat, especially […]

Leave a Reply