Print

Roasted Kabocha Squash with Miso Glaze

roasted kabocha squash with miso glaze - featured image
Print Recipe

A cozy and flavorful side dish featuring tender roasted kabocha squash coated in a sweet-savory miso glaze, perfect for fall and winter meals.

Ingredients

Scale
  • 1 medium kabocha squash (about 2 to 3 pounds / 900g to 1.4kg), peeled, seeded, and cut into 1-inch wedges
  • 3 tablespoons white miso paste
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, minced (optional)
  • 1 teaspoon fresh ginger, grated (optional)
  • Black pepper, to taste
  • 1 tablespoon toasted sesame seeds (for garnish)
  • 1–2 tablespoons chopped scallions (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Carefully peel the kabocha squash using a sturdy vegetable peeler or sharp knife. Cut it in half, scoop out seeds, and slice into roughly 1-inch thick wedges (about 12 pieces).
  3. In a medium bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, minced garlic, and grated ginger (if using) until smooth and spreadable.
  4. Arrange the squash wedges on a lined baking sheet, laying them cut side down for better caramelization.
  5. Brush the miso glaze generously over each wedge, coating all exposed surfaces. Save a little glaze for a second coat later if desired.
  6. Roast in the oven for 25 minutes. After 15 minutes, carefully flip the wedges and brush with the remaining glaze.
  7. Check for doneness by piercing the squash with a fork; it should be tender and caramelized around the edges. Roast an additional 5–10 minutes if needed, watching closely to avoid burning.
  8. Remove from the oven and let cool slightly to allow the glaze to set and flavors to meld.
  9. Garnish with toasted sesame seeds and chopped scallions before serving.

Notes

If glaze is too thick, thin with a splash of water or rice vinegar. Avoid overcrowding the baking sheet to ensure even roasting. Use a sharp knife for peeling and cutting kabocha. Resting the squash after roasting helps flavors meld. For a spicy variation, add chili paste or sriracha to the glaze. Leftovers keep well refrigerated for up to 3 days and reheat best in oven or stovetop.

Nutrition

Keywords: kabocha squash, miso glaze, roasted squash, easy side dish, fall recipe, vegan option, gluten-free option

Find it online: https://tempotaste.com/roasted-kabocha-squash-with-miso-glaze-easy-homemade-recipe/