Miso Glazed Kabocha Squash
Velvety, sweet, and savory, this Miso Glazed Kabocha Squash recipe is a show-stopping side dish that’s packed with umami flavors. Tender roasted kabocha squash slices are caramelized to perfection in a glossy glaze made with white miso paste, maple syrup, soy sauce, and fragrant sesame oil, creating a harmonious blend of salty and sweet. The dish is elevated with hints of garlic and ginger, while optional garnishes of sesame seeds and sliced green onions add texture and a burst of freshness. Perfect for cozy autumn dinners or elegant holiday spreads, this easy-to-make recipe is both visually stunning and irresistibly delicious. Plus, with a quick prep time of just 15 minutes, it’s as convenient as it is flavorful. Keywords: miso glazed kabocha squash, roasted kabocha squash recipe, easy side dish, umami flavors, fall recipes.
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Recipe Information
Ingredients
- 1 medium (about 2-3 pounds) Kabocha squash
- 2 tablespoons White miso paste
- 1.5 tablespoons Maple syrup
- 1 tablespoon Soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 clove (minced) Garlic
- 1 teaspoon (grated) Fresh ginger
- 2 tablespoons Neutral oil (e.g., vegetable or grapeseed)
- 1 teaspoon (optional, for garnish) Sesame seeds
- 1 stalk (thinly sliced, optional for garnish) Green onions
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Wash the kabocha squash thoroughly. Using a sharp knife, cut the squash in half and scoop out the seeds and stringy pulp with a spoon. (Optional: Save the seeds for roasting later!)
Cut the squash into 1-inch thick slices or wedges, leaving the skin on, as it becomes tender and edible when cooked.
In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
Drizzle the neutral oil over the squash slices and toss to coat evenly. Arrange the slices on the prepared baking sheet in a single layer.
Roast the squash in the preheated oven for 20 minutes. Remove from the oven and use a brush or spoon to coat each slice with the miso glaze.
Return the squash to the oven and roast for an additional 10-15 minutes, or until the squash is tender and caramelized. Check for doneness by piercing the thick part of the flesh with a fork—it should slide in easily.
Remove the kabocha squash from the oven and let cool for a few minutes before transferring to a serving platter.
Sprinkle sesame seeds and sliced green onions over the squash for garnish, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1645 mg | 72% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 43.9 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2856 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
