Miso Curry Delicata Squash & Tempeh (One-Pan Dinner)

This miso curry delicata squash and tempeh sheet pan meal is perfect for weeknights! All the main components are roasted together on one pan, tossed with kale and miso curry sauce for a nourishing, hearty seasonal meal.

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If there were a recipe that just screamed nourishment... this would have to be one of them. When I eat this roasted miso curry delicata squash with tempeh, I feel warm, satisfied, and grounded - as if I just gave my body a whole bunch of goodies: plants, fermented foods, fiber, and tons of flavor.

You might say, "Tera, that sounds like a lot of effort." But let me tell you, the effort here is surprisingly little. Everything comes together on a single sheet pan with a delightful miso-curry sauce that you'll return to again and again.

It's just like roasting delicata squash in the oven... but making it a whole meal while you're at it.

I usually serve this meal bowl-style with kimchi, lots of seeds, and fresh cilantro, sometimes even some avocado slices. And with delicata squash and kale in season in fall and winter, it's the perfect opportunity to incorporate some seasonal eating into your routine!

Key Ingredients

• Thai red curry paste & white miso paste - These two ingredients are key for our miso curry sauce. I've mentioned in other Thai-inspired recipes (like my Thai curry noodles) that Thai Kitchen red curry paste is one of my favorites (easy to find, too!).
• Tempeh - I love the 3-grain tempeh from Trader Joe's, but any kind you have access to will work.
• Delicata squash - You can find these at your local farmers markets and co-ops in fall and winter, and they reappear in the grocery store as well.

Step-by-Step Instructions

1. Step 1: Preheat your oven to 400 degrees, and line a rimmed baking sheet with parchment paper or a reusable silicone baking mat. Whisk the miso curry sauce together and set aside.

2. Step 2: Slice delicata squash in half lengthwise, then scoop out seeds and save for another use, or compost. Cut into slices ½-inch thick slices. Halve the potatoes and cube the tempeh (large cubes are best here).

3. Step 3: Toss the squash, potatoes, and tempeh in half of the miso curry sauce. Transfer to the sheet pan in an even layer, and roast at 400 for 25-30 minutes.

4. Step 4: Toss the remaining miso curry sauce with the kale, massaging it into the leaves to help the kale soften and break down.

5. Step 5: Once the veggies and tempeh are done, remove from the oven and toss together with the saucy kale.

6. Step 6: Serve bowl-style, with kimchi, avocado, cilantro, pepitas, and/or sesame seeds for added texture & nourishment.

Sustainability Tips

• Plant-based: Even one or two plant-based meals a week can lighten your environmental impact. Start with ones you genuinely love...a favorite of mine is Thai pumpkin curry with chickpeas.
• Saving delicata squash seeds: You can save delicata squash seeds and use them! Either wash them and roast them, or dry them on a clean towel for a week with good air flow, then save in an envelope or jar to plant next season.