Name: Miso Glazed Roasted Kabocha Squash Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Japanese-inspired
Ingredients: 1 (2.5 to 3 pound) kabocha squash; 1 1/2 tablespoons olive oil; 1 teaspoon kosher salt; 2 cloves garlic, minced; 2 tablespoons grapeseed or sunflower oil; 2 tablespoons low sodium tamari; 2 teaspoons sesame oil; 2 tablespoons white miso; 1 tablespoon maple syrup; 1 tablespoon rice wine vinegar; 1/2 teaspoon red pepper flakes (reduce to 1/4 teaspoon if blending the glaze)

If you’re looking for a side dish that’s bursting with flavor yet simple to make, I absolutely love sharing this Miso Glazed Roasted Kabocha Squash Recipe with friends. It’s one of those recipes that will turn even skeptical eaters into fans, thanks to its creamy, tangy miso glaze that beautifully complements the naturally sweet, tender roasted kabocha. Trust me, once you try this, you’ll want it on your table over and over again.

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Why You’ll Love This Recipe

Rich Umami Flavor: The miso glaze brings a deep, savory punch that makes every bite irresistible.
Simple, Wholesome Ingredients: You probably already have everything in your kitchen, making it easy to whip up anytime.
Perfect Texture: Tender, fork-tender squash with a flavorful glaze that’s both creamy and bright.
Versatile and Crowd-Pleasing: Whether you’re cooking for family or a dinner party, this dish always gets rave reviews.

The image shows a white speckled round plate on a white marbled surface, filled with eight orange roasted pumpkin slices with green skin arranged in a loose pile. A woman's hand holds a silver spoon above the plate, pouring a light brown creamy sauce over the pumpkin slices, which drips onto the plate. In the background, there are two small white containers, one bowl with some sauce inside and one cup, both slightly out of focus. The lighting is bright and natural, highlighting the warm colors of the pumpkin and the shine of the sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Miso Glazed Roasted Kabocha Squash Recipe is in its ingredient synergy—the natural sweetness of kabocha pairs perfectly with the savory, tangy miso glaze. Shopping for these ingredients is straightforward—plus, a couple of them might already be sitting in your pantry!

Kabocha squash: Look for squash with firm skin and a rich orange color; it roasts beautifully and brings natural sweetness.
Olive oil: Use good-quality extra virgin olive oil for roasting—it helps the squash caramelize nicely.
Kosher salt: Essential to bring out the squash’s natural flavors during roasting.
Garlic cloves: Freshly minced garlic adds a wonderful aromatic depth to the glaze.
Grapeseed or sunflower oil: Neutral oils that keep the glaze smooth without overpowering the miso.
Low sodium tamari: For that salty umami note; tamari is my preferred soy sauce alternative as it’s usually gluten-free.
Sesame oil: Just a little goes a long way—it adds a nutty warmth that complements the miso perfectly.
White miso: The star of the glaze, offering sweetness with umami; pick white miso for a milder flavor.
Maple syrup: Balances the savory miso with a touch of natural sweetness.
Rice wine vinegar: Adds brightness and a subtle tang to cut through the richness.
Red pepper flakes: For a gentle kick—adjust to taste depending on how much heat you like.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible the Miso Glazed Roasted Kabocha Squash Recipe is, so don’t hesitate to make it your own. Over time, I’ve experimented with subtle tweaks that add new layers of flavor or cater to dietary needs—feel free to try what suits your taste and lifestyle.

Spicy Variation: I sometimes increase red pepper flakes or toss in a dash of sriracha in the glaze for a bolder, spicy twist.
Vegan Option: This recipe is naturally vegan, but if you prefer, swap maple syrup for agave nectar or coconut sugar.
Gluten-Free Version: Stick with tamari or a gluten-free soy sauce to keep it safe and flavorful.
Herbal Twist: Adding fresh chopped scallions or a sprinkle of toasted sesame seeds on top after roasting adds a nice pop of freshness.

How to Make Miso Glazed Roasted Kabocha Squash Recipe

Step 1: Prep and Slice Your Kabocha Squash

First thing, preheat your oven to 375°F. Then, cut the kabocha squash in half vertically—from stem straight through to the root end—this can be a little tough, so I like using a sharp, sturdy knife and some kitchen towel for grip. Scoop out the seeds with a spoon (I always save them to roast later!). Slice each half into ½-inch thick wedges. Toss these slices in a large bowl with about 1½ tablespoons of olive oil, rubbing the oil into every piece so they roast up beautifully and don’t dry out.

Step 2: Roast Until Tender and Golden

Arrange your oiled squash wedges on a parchment-lined baking sheet, making sure they’re not touching to help them roast evenly. Sprinkle 1 teaspoon of kosher salt all over to enhance flavor. Roast for about 30 minutes, flipping the wedges halfway through. You’ll know they’re done when you can easily pierce the skin with a fork and the squash is tender and slightly caramelized on the edges. It smells amazing at this point!

Step 3: Whisk Up the Miso Glaze

While the squash roasts, mix up your glaze by whisking together minced garlic, grapeseed oil, tamari, sesame oil, white miso, maple syrup, rice wine vinegar, and red pepper flakes in a bowl. If you want it extra smooth and creamy, you can pop it all in a blender for a quick whirl—I do this quite often because it gives the glaze a silky texture that’s easy to brush on.

Step 4: Glaze and Serve Warm

Once the squash is out of the oven, let it cool for about 5 minutes—still warm but not piping hot. Then drizzle that gorgeous miso glaze over the wedges generously, using a brush or spoon to coat each piece evenly. This step helps the glaze soak into the squash, elevating every bite. Serve it right away, and prepare for all the compliments coming your way!

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Pro Tips for Making Miso Glazed Roasted Kabocha Squash Recipe

Squash Cutting Safety: Use a sharp knife and stabilize your squash on a cutting board; cutting slowly and carefully makes the prep safer and easier.
Glaze Consistency: Blending the glaze ensures it’s smooth and coats the squash evenly—this extra step makes a big flavor difference.
Don’t Overcrowd the Pan: Give your squash wedges space on the baking sheet so they roast nicely instead of steaming.
Adjust Heat Levels: Start with less red pepper flakes if you’re unsure; you can always add more in the glaze to suit your taste.

How to Serve Miso Glazed Roasted Kabocha Squash Recipe

The image shows a white plate with ten slices of roasted kabocha squash arranged in a slightly overlapping circular pattern. Each slice has dark green, textured skin with a bright orange, smooth, and soft inside glazed with a shiny, thick, light brown sauce, sprinkled with small red chili flakes for decoration. On the left top corner, there is a small white bowl filled with more light brown sauce. The background is a white marbled surface, with a golden fork on the bottom right corner and a glass filled with light brown liquid towards the top right, with blurred white objects in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle toasted sesame seeds and some chopped fresh scallions on top just before serving—it adds a lovely crunch and bright, fresh flavor that balances the rich glaze. A squeeze of fresh lime juice or a handful of chopped cilantro also works wonders if you want a citrusy twist.

Side Dishes

This squash pairs beautifully with steamed jasmine rice or quinoa and a simple green salad. For heartier meals, serve alongside grilled tofu, miso-glazed salmon, or even your favorite roasted chicken recipe. My family goes crazy for this combo during cozy dinners!

Creative Ways to Present

For festive occasions, I arrange the glazed squash wedges in a starburst pattern on a big platter, garnished with pomegranate seeds and fresh herbs. It’s a stunning centerpiece that gets people talking before they even take a bite. You can also stuff roasted kabocha halves with savory grains and drizzle the glaze on top for an impressive vegan main.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The squash holds up surprisingly well, and the flavors actually deepen overnight. Just keep the glaze on the squash rather than separately re-adding it.

Freezing

Freezing is doable but slightly changes the texture of the squash—it becomes softer after thawing. If you want to freeze, do so before glazing, then thaw and reheat before brushing on fresh glaze.

Reheating

I prefer reheating in the oven at 350°F for 10–15 minutes to keep some crispness on the edges rather than microwaving, which can make it a bit mushy. Adding a touch more glaze after warming brings back the fresh flavor.

FAQs

Can I use a different type of squash for this recipe?

Absolutely! While kabocha squash has a unique sweet and creamy texture that works beautifully here, you can substitute with butternut or delicata squash. Just note that cooking times may vary slightly depending on the squash you choose.
Is this miso glaze vegan?

Yes, the glaze is vegan as long as you use maple syrup or another plant-based sweetener, and the miso paste itself is vegan-friendly. Always check the label to be sure.
How spicy is this dish?

The recipe includes red pepper flakes for a gentle heat, which you can easily adjust up or down to your preference. If you prefer it milder, start with a quarter teaspoon or omit entirely.
Can I prepare the glaze in advance?

Definitely! The glaze can be made a day ahead and stored covered in the fridge. Just give it a good stir or shake before using, as some ingredients might separate.

Final Thoughts

This Miso Glazed Roasted Kabocha Squash Recipe has become one of my go-to dishes when I want something that feels both comforting and special without a ton of fuss. The blend of sweet roasted squash and savory, creamy miso glaze always surprises and delights my family and guests alike. I really encourage you to try making it—it’s a wonderful way to explore kabocha squash beyond the usual, and I’m confident you’ll keep coming back for seconds (or thirds!). Here’s to sharing delicious, heartwarming meals with those you love.