- 1 delicata squash, small, peeled
- 1 acorn squash, small
- 3 tablespoons coconut oil, melted
- ¼ teaspoon dried orange peel flakes
- 2 tablespoons maple syrup
- 1 teaspoon mirin
- ½ teaspoon toasted sesame oil
- 2 tablespoons white miso
- 6 ounces Greek yogurt
- ¼ teaspoon orange zest
- Juice of ½ orange
- 1 bunch green chard
- ¼ cup pomegranate seeds
- Salt and pepper, to taste
Preheat oven to 375°F and line 2 baking sheets with parchment paper. Remove seeds from both delicata and acorn squash, cut into •••-inch-wide slices. Toss with 2 tablespoons coconut oil on 1 baking sheet, and cook for 1 hour, flipping halfway.
De-stem green chard, pat dry and tear into bite-size pieces. Toss with 1 tablespoon coconut oil on second baking sheet; salt and pepper to taste. Cook for 5 minutes, or until crisp.
In a small bowl combine orange peel flakes, maple syrup, mirin, sesame oil and white miso. Whisk until smooth; set aside.
In a separate bowl mix together Greek yogurt, orange zest and orange juice. Set aside.
Once squash has finished cooking, brush topsides with miso mixture and broil for 5 minutes.
Plate a bed of the crisp greens, followed by the miso squash; garnish with Greek yogurt and pomegranates.